This creamy tomato basil soup with no cream is such a light, yet comforting soup. The secret to creating an intense and buttery flavor is to roast the veggies first and then simmer them with fresh leeks.
Love tomato soup? Try Ina Garten’s Roasted Tomato Basil Soup. It’s a reader favorite!
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Tomato Soup (No Cream!)
Creamy tomato soup is something I personally love year-round. It’s hearty enough to enjoy in the colder months but also light enough to have in the summertime, especially when made with juicy summer tomatoes.
This tomato soup is so simple and that’s what I love the most. It’s rich and creamy but without any cream! It’s the best when served with our Parmesan Cheese Crisps.
Secret to Thickening Tomato Soup without Cream
The trick is to simply roast the tomatoes with shallots, garlic, and spices. Roasting brings out the sweetness and intense flavor of the tomatoes. Then the tomatoes are simmered with fresh leeks, plenty of fresh basil, Parmesan cheese rind, and spices.
The soup is creamy, buttery, with a slight sweetness from the tomatoes and a little kick from the red pepper flakes.
How to Make Tomato Soup without Cream
Roast the Tomatoes: Toss the tomatoes, shallots, and garlic with spices and olive oil. Spread onto a baking sheet and roast for 1 hour in a preheated 375 F oven.
Cook the Soup: In a dutch-oven, cook the leeks until soft. Add the roasted tomatoes, including their juices, chicken stock, basil, cheese rind, pepper flakes, and salt. Simmer, uncovered, for 15 minutes.
Purée Until Smooth: Discard the cheese rind. Purée the soup with an immersion blender or in a stand blender until smooth. Taste for salt and pepper before serving. Serve with a light drizzle of olive oil.
Parmesan Rind Substitute
Some grocery stores sell Parmesan cheese rinds in the same section as the cheeses. I normally keep mine from a Parmesan cheese wedge to use for future soups and/or sauces.
But if you can’t get your hands on a cheese rind, simply grate some Parmesan cheese into the finished soup. Start off with a few tablespoons of Parmesan cheese and add more to taste.
Ways to Make Tomato Soup Better
Looking for ways to boost flavor? Here are a few suggestions:
- Swirl some red wine vinegar
- Add a drizzle of fresh basil pesto and finish with toasted croutons
- Top the soup with some cooked crumbled bacon
- Add fresh baby spinach or kale to the soup
- Stir in a little butter at the end
More Soup Recipes to Try:
- Broccoli Potato Soup
- Creamy Chicken Tortilla Soup
- Cauliflower Sausage Kale Soup
- Broccoli Cheddar Soup
- Crustless Chicken Pot Pie
Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor.
- 3 pounds plum tomatoes, quartered
- 2 medium shallots, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 1 1/2 tsp. dried oregano
- 1 tsp. kosher salt, divided
- 2 Tbsp. olive oil, divided, plus extra for serving
- 1 leek, leaves cut off and white and light green part cut into half moons
- 2 cups chicken stock
- 1 oz. fresh basil leaves
- 1 Parmesan cheese rind
- 1/4 tsp. red pepper flakes
- Fresh black pepper, to taste
- Preheat the oven to 375 degrees F.
- In a large bowl combine the tomatoes, shallots, garlic, oregano, 1/2 teaspoon salt, and 1 Tablespoon olive oil. Season with black pepper, to taste. Spread the mixture onto a large parchment-lined baking sheet and roast for 1 hour.
- In a large dutch oven, heat the remaining 1 Tablespoon of oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add roasted tomatoes (plus the juices), chicken stock, basil, cheese rind, red pepper flakes, and remaining 1/2 teaspoon of salt. Season with black pepper, to taste. Bring the soup to a simmer and cook, uncovered, for 15 minutes. The liquid will slightly reduce.
- Discard the cheese rind and transfer the soup to a high-speed blender and blend until smooth. You can also use an immersion blender. Taste for salt and pepper. Serve with light drizzle of olive oil.
- Parmesan Rind: Some grocery stores sell Parmesan cheese rinds in the same section as the cheeses. I normally keep mine from a Parmesan cheese wedge to use in soups. If you can’t get your hands on a cheese rind, grate some Parmesan cheese into the finished soup. I would start off with a few tablespoons, taste, and add more as needed.
- Leftovers: Leftover soup can be stored in an airtight container for up to 3-4 days in the refrigerator or up to 3 months in the freezer.
Keywords: dairy free, light, summer