Dinner, Lunch, Recipes, Soups, Vegan, Vegetarian

Creamy Tomato Soup

Creamy Tomato Soup | www.thestarknest.com

As much as I love fall, I don’t always love what comes after it. In Michigan that often means below zero temps, white-knuckle driving conditions, and a strong desire to want to hibernate in bed for the next three months. Sure, waking up to that first sparkling white snowfall of the year can be pretty exciting. But that feeling tends to fade pretty quickly as the beautiful new snow turns into endless amounts of gray slush, you forget what dry feet feel like, you have to plan an extra two hours to plow the driveway and start the car before work, and the cold air turns into “omg it hurts to breathe” air.

All of that being said, one of the things that makes the seemingly endless winter much, much easier is the promise of coming home to a hot, comforting meal. I think one of the best feelings in the world might be warming up inside with a hearty bowl of soup or chili on a freezing cold, wet wintry day. The recipe I am sharing with you today is definitely one of those meals that makes winter a little bit easier to swallow.


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What better combination is there than a hot bowl of tomato soup accompanied by a melty grilled cheese sandwich? It’s the perfect meal to throw together when you don’t feel good, or you just want something simple, easy, and comforting. Plus, it’s always a crowd pleaser if you’re feeding a hungry family. This creamy tomato soup is hearty enough to be eaten as a meal on its own, but if you want to take it to the next level, pair it with a crusty, melty grilled cheese sandwich served on sourdough bread. I promise it will be a dinner your family will be begging for all winter long. Seriously, my mouth is watering as I write this.




If you’ve never made your own tomato soup before, it’s actually surprisingly easy. I won’t lie to you and say I don’t keep a few cans of Campbell’s tomato soup on hand, because I definitely do. But most of the time, I prefer to make my own tomato soup since it’s so easy to throw together, and doesn’t take much time at all.

Creamy Tomato Soup | www.thestarknest.com

The recipe I use was adapted from this sherried tomato soup recipe that The Pioneer Woman shared a looong time ago. I loved her version so much, but as it’s filled with heavy cream and a good amount of butter, I knew it wasn’t something I would be adding into our regular dinner rotation. So I decided to experiment with lightening up the recipe, and I’m happy to say that it still turned out phenomenal! Now you can enjoy this creamy, decadent tomato soup any night of the week without any of the guilt. My version also happens to be 100% vegan! But don’t worry, non-vegans will never know the difference!

I think what makes this tomato soup so unique is the addition of the cooking sherry. If you don’t have any on hand, the soup can still be made without it, but it really does add another element of flavor to the soup that I think you will really love.

I also like to run my immersion blender through this soup at the end to make it super smooth and creamy. If you don’t have an immersion blender, I highly recommend one. It’s one of my absolute favorite kitchen tools! I use the KitchenAid 2-Speed Hand Blender.*

Creamy Tomato Soup | www.thestarknest.com
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Creamy Tomato Soup

Delicious and comforting creamy tomato soup. Made with tomato juice, cooking sherry, and cashew milk. The perfect meal for a cold or rainy day!

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Leah Stark (adapted from The Pioneer Woman)

Ingredients

  • 3 tbsp butter or vegan butter (like Earth Balance)
  • 1 small white onion, diced
  • 2 cans, 14.5 oz each diced tomatoes
  • 1 46 oz bottle tomato juice
  • 1 to 2 tbsp pure maple syrup
  • 1 cup cooking sherry
  • 1-1/2 cups milk or dairy free milk
  • salt and pepper to taste
  • chopped fresh basil, optional

Instructions

  1. Melt the butter in a large pot over low to medium heat.

  2. Add in diced onions and cook for a few minutes until translucent.

  3. Add in diced tomatoes and tomato juice. Stir to combine.

  4. Add in maple syrup. Start with 1 tbsp. You can taste the soup at the end to see if it needs more sweetness or not. 

  5. Bring to a simmer and then reduce heat to low. Add in cooking sherry, milk, salt, and pepper.

  6. Let the soup cook on low for a few more minutes until it is heated through completely. 

  7. Run an immersion blender through the soup or transfer soup to a regular blender and blend until smooth and creamy. 

Creamy Tomato Soup | www.thestarknest.com

I hope you enjoy this soup as much as my husband and I do! What are some of your favorite cold weather meals?

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