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+ servings
Tomato soup in a small saucepan surrounded by a kitchen towel, fresh basil, and bread.

10-Minute Creamy Tomato Soup

Katelyn Theofanis
This is the BEST and easiest Creamy Tomato Soup! This tomato soup recipe is dairy-free and comes together in just 10 minutes. This is all thanks to jarred marinara sauce and the trusty blender. 
4.75 from 4 votes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 4 servings
Calories 219 kcal


  • 1 25oz jar prepared marinara sauce or homemade
  • 1 15oz can cannellini beans drained and rinsed
  • 1 clove garlic peeled
  • 3 tablespoon olive oil
  • 2 cup chicken broth or vegetable broth
  • ½ teaspoon dried basil


  • In a blender, add the marinara sauce, cannellini beans, garlic, and olive oil. Blend until smooth and completely incorporated.
  • Pour the tomato bean mixture into a large saucepan or pot. Stir in the chicken broth and dried basil.
  • Bring the soup to a simmer over medium-high heat, stirring frequently. Once simmering, remove the soup from the heat and serve immediately.


  • STORE - Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days.
  • FREEZE - Transfer cooled soup to an airtight container. Freeze for up to 2 months.
  • REHEAT - This soup {like most soups} is best reheated over the stovetop. Transfer soup to a small saucepan over medium heat. Cook, stirring every so often until heated through.


Calories: 219kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1587mgPotassium: 687mgFiber: 8gSugar: 8gVitamin A: 771IUVitamin C: 21mgCalcium: 98mgIron: 5mg
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