Easy Creamy Tomato-Basil Soup


This satisfying soup is very thick and creamy – just the way I like it! It’s especially yummy on a cold winter day, incredibly easy to make, and quick to come together. You can whip it up on a busy weeknight, for the family. Or if guests drop in unexpectedly, it’s a snap.

If you own a Vitamix, once it’s going in the blender, you don’t need to constantly stand over it. Once the ingredients are blending it only take about 10 minutes to heat.


If you don’t have a Vitamix, simply transfer from your blender to a pot and heat over medium heat on the stove until piping hot. Once it begins to heat start fixing your salad, come back and stir once in a while; and in no time – it’s dinner!


Since I like to be prepared for the week, I’ll cook up a batch on weekend for extra fast weeknight dinners.  The soup keeps well in the refrigerator. It’s easy to set up for no-fuss lunches – and freezes very well too.  I’ve a few servings the freezer right now.

So, here you go!

Easy Creamy Tomato-Basil Soup

Prep time: 5 minutes        Cook time: 10 to 15 minutes        Makes 8 cups

  • yellow onion; 1 medium, chopped
  • garlic; 2 large cloves, minced
  • *tamari sauce, low-sodium; 2 tablespoons
  • shredded carrots; ¾ cup
  • organic vegetable broth, 2 cups
  • organic stewed italian tomatoes; 28 ounce can (5 or less grams sugar per serving)
  • organic tomato paste; 2 tablespoons
  • crushed basil; 2 teaspoons
  • organic garbanzo beans; 1 cup
  • basil pesto sauce; 3 tablespoons, oil drained
  • nutritional yeast; ½ cup

In a medium pan, saute onion, garlic and carrots in tamari sauce and 2 – 3 tablespoons of the vegetable broth for about 3 minutes. Place all ingredients into a high-speed blender. I used my 8 cup Vitamix and the container was very full. If you own a Vitamix, blend for about 10 minutes and serve piping hot from the blender. If not, after blending up all the ingredients transfer into a pot and heat over medium heat on the stove until piping hot. Serve plain, with a sprinkle of black pepper and a garnish of Cashew Parmesan Cheese. A chiffonade of basil looks pretty when serving to guests!

Let me know what you think!

Cheers, Karen

*I’ve been asked why I use tamari sauce to saute. With some added vegetable broth or water, it’s a great flavor and way fewer calories than sauteing with oil. Japanese tamari is thicker, darker, richer and less salty than  soy sauce.

About karenlynnesnyder

I support others to better health through plant-strong eating and healthy lifestyle choices. I hope my information here helps you with your journey.
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