Anna Wootton

Vegan ‘Cream’ of Tomato Soup

This is my favourite flavour of soup. Whenever it’s the soup of the day in a restaurant, I have to order it. I must have had hundreds of different varieties of tomato soup at various restaurants! But my favourite is a tomato bisque – or a cream of tomato soup.

Growing up, we got Heinz cream of tomato soup all the time (Cayman brings in a lot of British products). It was my ultimate comfort food. Unfortunately, store-bought tomato soups are often loaded with sugar, to offset the bitterness of the tomatoes. And cream gets soups heavy fast. So, for a long time I have wanted to get around to making a tomato bisque myself at home.

I finally got around to it the other day and this amazingly simple recipe is so nutritious and protein-rich, with healthy fats, that you will never know that you’re not having the comfort food of your youth, while also benefiting your health.

PS Apologies for the phone pictures lately; I just haven’t had a chance to break out my DSLR. I tried to throw in the tinsel for something festive to distract you from the poor quality pics – hope that worked!! 🙂


Vegan ‘Cream’ of Tomato Soup

INGREDIENTS (serves 6-8):

2 organic leeks
1 tbsp coconut oil
2 tsp minced garlic or 3-4 cloves, crushed
1 28-oz can of fire-roasted tomatoes
1 3/4 cup organic soy milk
1 tbsp Italian seasoning, dried
1/4 tsp ground mustard powder
1/2-1 tsp sea salt
Ground black pepper to taste
1 12.3oz package of Mori-Nu silken tofu


1. In a large Dutch oven, heat the coconut oil over a medium heat.

2. Meanwhile, slice leeks thinly. Add leeks and garlic to oil and saute until cooked.

3. Add canned tomatoes and soy milk (I just fill the tomato can halfway with milk). Stir until mixed.

4. Season with the seasonings listed, or your preferred seasonings.

5. Take off the heat after about 10-15 mins of simmering. Let it cool.

6. Pour soup into blender with tofu or add tofu to pot and use an immersion blender. Serve!

Nutritional information per serving if serves 7 (that’s what it served for me):


  • December 13, 2012

    Looks good. I love tomato soup too and would never have thought to use coconut oil in it. Great.

  • December 13, 2012

    Tomato soup with grilled cheese is one of my favourite childhood meals. Mom would make it on rainy days, or lazy days. Now I make it when I want a reminder of home. Your recipe looks delish! xx

  • December 13, 2012

    That soup sounds delicious and so comforting ! I never heard of Mori Nu Tofu so far though could it be replaced by ‘plain’ tofu? I am pretty sure that I won’t find this here..,

  • December 14, 2012

    What a great recipe! I love the addition of leeks.

  • December 17, 2012

    This looks super tasty! I could probably eat the entire pot of it. PS. The tinsel *totally* worked 😉 Oh! And thanks for pointing out the “comments closed” on my last post. I finally got it figured out and fixed. You rock!

  • December 19, 2012

    Mmm, that looks so warm and tasty! Soup really is the best meal during the winter!

  • December 21, 2012

    creamy tomato soup is the best on a cold winter day! love it!

  • December 27, 2012

    That looks so yummy! I have a favorite tomato soup recipe that has fennel in it. No cream, although you could add tofu or something to make it creamier I suppose. Anyway, I think everyone should have a go-to tomato soup recipe. It should be required. 🙂