Creamy Tomato Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes, Soups
Cuisine American
Servings 6 Servings


  • Stove
  • Blender


  • 4 tbsp olive oil extra virgin, divided
  • 1 cup onion finely chopped
  • 2 cloves garlic minced
  • 2 tsp agave nectar
  • 1 tsp salt
  • 1/2 tsp oregano dried
  • 56 oz plum tomatoes peeled
  • 1/2 tsp black pepper fresh cracked
  • 1/2 cup soy milk plain, unsweetened
  • 4 cups croutons *see our Cornbread Croutons recipe link


  • Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat then saute the onions for about 5 minutes.
  • Add in the garlic, agave, salt, oregano, and tomatoes with juice; bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally.
  • Once the soup is done; transfer to a blender along with the soy milk. Blend until smooth or leave a few tomato chunks for some texture. Top with our Cornbread Croutons for a crunchy contrast. Enjoy!

My Notes

Make money being an Affiliate!