Creamy Tomato Basil Soup
Prep time
Cook time
Total time
A creamy delicious tomato basil soup that is packed with flavor and healthy soy! Tofu can be creamed and will thicken the soup replacing heavy cream. A wonderful low-fat alternative!
Serves: 12
  • 3 tablespoon Extra-virgin olive oil
  • 4 large carrots, diced
  • 1 large White onion, chopped
  • 2 tablespoon Fresh basil, minced
  • 1 Large Can Tomato Sauce
  • 2 Large cans Whole Peeled Roma Tomatoes
  • 1 Quart Chicken Broth
  • 8 oz Tofu
  • Salt and Pepper To Taste
  1. In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, about 10 minutes.
  2. Add basil, tomatoes and broth, saving 1 cup of broth aside. Reduce mixture and simmer 45 minutes.
    Using a potato masher, mash tomatoes as the mixture cooks.
  3. While soup is simmering, crumble tofu into a blender. Add 1 cup of chicken broth and blend, pulsing off and on until a creamy mixture.
  4. Remove soup from heat and allow to cool slightly. Add small amount of soup into creamy tofu. Pour creamy mixture back into tomato soup. Working in batches, add creamy soup mixture into blender and puree for a creamy texture to your taste.
  5. Return creamed soup back to large pan reheating over low heat until soup is just heated through. Salt and Pepper to taste. Serve warm.
  6. Garnish with toasted bread chunks or seasoned croutons.
(1) 1 pint heavy cream can be used in place of the tofu.
Recipe by Pray Cook Blog at