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Home » Recipes » Soups

Tomato Basil Soup (No Cream)

June 10, 2017 By Katya 9 Comments

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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!

https://www.littlebroken.com/wp-content/uploads/2017/06/Creamy-Roasted-Tomato-and-Basil-Soup_-27.jpgThis post may contain affiliate links. Please read our disclosure policy.

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.

tomato soup no cream

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. 

ingredients for tomato and basil no cream

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.

how to make tomato soup without cream

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 

easy tomato basil soup no cream

More Soup Recipes to Try:

  • Broccoli Potato Soup
  • Creamy Chicken Tortilla Soup
  • Cauliflower Sausage Kale Soup
  • Broccoli Cheddar Soup
  • Crustless Chicken Pot Pie
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Creamy Roasted Tomato and Basil Soup - creamy tomato soup without any cream or cream alikes! So rich, buttery, yet light | littlebroken.com @littlebroken

Tomato Basil Soup (No Cream)

★★★★★ 5 from 3 reviews
  • Author: Katya
  • 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
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Description

Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor. 


Scale

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

To Serve

  • Parmesan Cheese Crisps

Instructions

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

 

 

Creamy Roasted Tomato and Basil Soup - creamy tomato soup without any cream or cream alikes! So rich, buttery, yet light | littlebroken.com @littlebroken

Filed Under: Recipes, Soups Tagged With: basil, garlic, parmesan, roasted tomatoes, shallots, tomato, vegetarian

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Comments

  1. Sonia says

    November 21, 2017 at 11:42 PM

    Love your healthy recipes

    ★★★★★

    Reply
  2. Annabelle says

    July 16, 2017 at 12:21 AM

    Very delicious. Hard to find good soup recipes that dont use milk or cream.

    Reply
    • Katya says

      July 17, 2017 at 12:36 AM

      Thank you so much!

      Reply
  3. Umi says

    June 23, 2017 at 9:14 AM

    What can we substitute if no cheese rind available…

    Reply
    • Katya says

      June 23, 2017 at 1:11 PM

      You can add in grated Parmesan cheese at the end. I would start with few tablespoons and work up to your taste.

      Reply
  4. Daiva says

    June 22, 2017 at 1:51 PM

    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

    ★★★★★

    Reply
    • Katya says

      June 22, 2017 at 5:23 PM

      Thank you so much Daiva! So so happy you find the step by step helpful. I so appreciate your feedback. Have a great day!

      Reply
  5. Siham says

    June 19, 2017 at 1:43 PM

    This is absolutely delicious. The taste and texture were lovely. It’s a keeper. Thank you!!!

    ★★★★★

    Reply
    • Katya says

      June 19, 2017 at 9:26 PM

      Thanks so much Siham! So glad you enjoyed it.

      Reply

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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...

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