Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor. Paired with quick Parmesan crisps for a light, yet comforting meal.
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 summer time, especially when made with juicy summer tomatoes. This tomato soup is so simple and that’s what I love the most. It’s also rich and creamy but has no cream or cream alikes.
The trick is to simply roast the veggies. 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. Give the soup a quick run in the food processor or blender until smooth and then serve with a drizzle of olive oil and Parmesan crisps (these Parmesan crisps are insanely addictive!).
It’s creamy, buttery, with slight sweetness from the tomatoes and a little kick from the red pepper flakes. Absolutely delicious soup that my whole family (including the kids) absolutely adore!
No Cream Roasted Tomato and Basil Soup
- Prep Time: 20 mins
- Cook Time: 1 hour 25 mins
- Total Time: 1 hour 45 mins
- Yield: 4 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor. Paired with quick Parmesan crisps for a light, yet comforting meal.
Ingredients
- 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
Quick Parmesan Crisps
- 1 baguette, cut into thirds then sliced 1/8-inch thick (use a really sharp serrated knife)
- 1/3 cup shredded Parmesan cheese
- olive oil
Instructions
- 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 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 or food processor and puree until smooth. Taste for salt and pepper. Serve with light drizzle of olive oil and Parmesan crisps.
Quick Parmesan Crisps
- Preheat the oven to 350 degrees F.
- Arrange baguette slices on two large parchment lined baking sheets. Brush both sides with olive oil and sprinkle the top with Parmesan cheese. Bake for 10-12 minutes or until lightly golden and crisp. Let cool completely before serving.
Notes
*Some grocery stores sell Parmesan cheese rinds in the same section as the cheeses. I normally keep mine from the Parmesan cheese to use in the soups.
Keywords: dairy free, light, summer
Sonia says
Love your healthy recipes
★★★★★
Annabelle says
Very delicious. Hard to find good soup recipes that dont use milk or cream.
Katya says
Thank you so much!
Umi says
What can we substitute if no cheese rind available…
Katya says
You can add in grated Parmesan cheese at the end. I would start with few tablespoons and work up to your taste.
Daiva says
My husband was amazed. And he hates cream soups! Thank you very much! I guess its gonna be my favorite cream soup so far! 🙂
P.s. I fell in love with your blog, found it yesterday and today im already cooking your soup! It never happened before. I guess its because you post pictures step by step and pictures with products needed for the recipe. Amazing!!! What is with other blogs-i just save the recipes, pictures of the final dish, but honestly, i dont try to cook it. The minute i see the longest list of products needed and no pictures of the process, i just get scared and even dont try:D
★★★★★
Katya says
Thank you so much Daiva! So so happy you find the step by step helpful. I so appreciate your feedback. Have a great day!
Siham says
This is absolutely delicious. The taste and texture were lovely. It’s a keeper. Thank you!!!
★★★★★
Katya says
Thanks so much Siham! So glad you enjoyed it.