Velvety Tomato Soup

velvety tomato soup


(1 vote) 5 1

A great vegetarian soup for the winter months. This goes great with a grilled cheese sandwich!

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 26 oz. tomatoes, chopped
  • 1 Tbs. olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 basil leaves, chopped
  • 1 tsp. Italian seasoning or oregano
  • 1 ½ C. vegetable broth
  • ½ C. soy milk
  • pesto for serving

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Heat oil in a saucepan. Add onion and garlic. Cook until softened, about 2-3 minutes. Add tomatoes, seasoning, and vegetable broth. 

Bring to a boil, then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth. 

Return to saucepan and stir in milk. Cook until heated through.

Serve in bowls, topped with a spoonful of pesto swirled in.

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