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"Creamy" Tomato Soup

Pureeing the typical ingredients with a bit bread transforms this tomato soup into something rich and creamy.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 6
Calories: 142kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • 2 tablespoons extra virgin olive oil, divided
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 (26.46-ounce) box of chopped or crushed Italian tomatoes
  • 1/2 teaspoon coarse black pepper
  • 2 1/2 cups vegetables broth
  • 1 1/2 ounces Parmesan cheese
  • 2 ounces bread (no seeds or nuts), torn into about 4 pieces
  • 5 fresh basil leaves


  • Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and sauté about 5 minutes.
  • Add the garlic and tomato paste. Stir.
  • Add the tomatoes, black pepper and vegetable broth. Raise heat to high, and bring to a boil.
  • Reduce the heat to low. Add the Parmesan cheese and bread. Cover and simmer for about 20 minutes.
  • Remove from the heat. Add the basil leaves and 1 tablespoon olive oil. Using an immersion blender (or a stand blender, with extra caution), puree the soup until smooth.


Feel free to substitute canned tomatoes for the boxed variety specified. Choose tomatoes without added salt.


Serving: 1cup | Calories: 142kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 397mg