Go Back
+ servings
Vegan Cream of Tomato

Vegan Cream of Tomato

In this Vegan Tomato Cream we find a combination of fresh roasted tomatoes and canned crushed tomatoes for perfect taste and texture. Fresh basil and broth are just the right amount for the perfect balance.
5 from 1 vote
Print Pin
Course: Soup
Cuisine: American
Keyword: cream, soup, tomato
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 4
Calories: 88kcal


  • 1 can (18 ounce) can crushed Italian tomatoes
  • 1 cup cherry tomatoes which you will have roasted in the oven
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 2 tablespoon fresh basil
  • 1 tablespoon olive oil
  • ½ cup soy cream I use Belsoy brand soy cooking


  • Preheat the oven to 400 ˚ F. put the cherry tomatoes on a baking sheet add olive oil and roast in the oven for 15 minutes
  • Place roasted tomatoes, canned tomatoes, broth and sugar in a medium saucepan. Bring to a boil; cover, lower the heat and simmer for 5 minutes.
  • Remove from fire; Using a hand mixer, grind the soup to the desired texture
  • Add the basil and soy cream, mix well.
  • Pour into soup bowls garnish with fresh basil, croutons, cherry tomatoes and vegan cheese if desired.


Calories: 88kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 142mg | Fiber: 1g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg