Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Servings: 8

Heart Smart Lactose Intolerant Vegan Dairy Free Gluten Free Vegetarian
Recipe Directions
Nutrition Information


2 tablespoons olive oil

2 carrots, diced

2 celery stalks, diced

1 leek, white part only, thinly sliced

2 garlic cloves, minced

1 tablespoon tomato paste

4 cups vegetable stock

1 large can (32 ounces) peeled plum tomatoes

⅓ cup (about 10) sundried tomatoes (not in oil)

¼ cup loosely packed fresh basil

¼ cup GO Veggie! Dairy Free Cream Cheese


Heat the olive oil in a 3.5 quart saucepan set over medium high heat. Add the carrots, celery, leek, and garlic; sauté 5 minutes, until softened. Add the tomato paste and cook 1 minute.

Stir in the vegetable stock, canned tomatoes (with their liquid), and dried tomatoes. Bring to a boil, then reduce the heat and simmer 30 minutes. Stir in the basil.

Transfer the soup to a blender; blend until smooth.

Return the soup to the pan and stir in the cream cheese until melted.

Recipe by: Lauren Keating, Healthy. Delicious.

Nutrition Facts

Serving Size
Servings 8

Amount Per Serving % DV**
Calories 90  
Dietary Fiber 8.3 g %
Protein 1.8 g  
Vitamins & Minerals % DV**

** Percent Daily Values (DV) are based on a 2,000 calorie diet.