A quick, not messy, and done by eye recipe guidance. Super easy, quick, and delicious!
Roasted onion and garlic add an irresistible, caramelized depth of flavor.
Chickpeas are the secret ingredient! They make this vegan tomato soup lusciously creamy without any dairy. Balsamic vinegar makes it deliciously tangy.
Fresh thyme adds a lovely herbal note. A handful of fresh basil would be great here too!
Maple syrup balances the acidic balsamic and tomatoes. Extra-virgin olive oil adds richness. And a dash of red pepper flakes spices it up.
How to Make Creamy Tomato Soup
I like to think of this homemade tomato soup recipe in two easy steps: 1. Roast and 2. Blend.
Preheat the oven to 450° and roast the garlic, onion, and fresh tomatoes until tender and browned, 20 to 25 minutes.
Transfer the roasted veggies to a blender and add the other ingredients: drained tin chickpeas, fresh thyme or basil, a touch of maple syrup and balsamic vinegar, a dash of chili flakes, a splash of olive oil and salt to taste.
Blend to creamy perfection!
Top with the grilled cheese croutons, if using, and enjoy!