Adding a little pumpkin puree to your homemade tomato soup will enhance its creaminess and flavor. This Creamy Tomato Soup with Pumpkin is so easy to make, hard to mess up, and the flavor is next level. A warm bowl of soup, maybe with some added grilled cheese or croutons, is a thing of beauty on a chilly day. Check out the recipe below and see how easy it can be to make your own tomato soup.
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Let’s make some soup!
The steps:
- First, you’re going to heat your pot to medium high heat, add your EVOO, and then cook your onion and garlic until soft and golden brown.
- Next, add all of the onion, garlic, and the rest of the soup ingredients to a blender and blend until very smooth.
- Lastly, pour the soup mixture into your pot and heat it up until it’s just starting to bubble.
- That’s it! You can serve it with another swirl of coconut cream and chopped parsley on top, and with a side of grilled cheese, gluten free toast, or anything else you like with tomato soup. Enjoy!
Substitutions:
- You can try using fire roasted canned tomatoes, but it would change the flavor a bit, and I haven’t tried it before.
- Fresh basil would be a great substitute for dried basil. I’ve done this and just used 1 Tbsp of fresh.
- The coconut cream can be replaced with unsweetened cashew milk (not nut free, but it’s a decently thick non-dairy milk), or heavy cream (not dairy free).
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans and they feel so homey.
- Matte gold silverware set. I absolutely love using this gold silverware to make things extra fancy. Are they necessary? No. But, they’re beautiful and fun.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Creamy Tomato Soup with Pumpkin
(DF, GF, Egg free, Nut free, Soy free, Paleo, Vegan, Whole30, Keto)
Ingredients
- 1-2 Tbsp extra virgin olive oil
- ¼ yellow onion diced (about ¼ cup)
- 3 cloves garlic minced or halved
- 2 15oz cans diced tomatoes (see notes below)
- 1 cup pumpkin puree
- ½ cup coconut cream plus extra for topping
- 1 tsp dried basil (or 1 Tbsp fresh)
- ⅛ tsp allspice
- 1 small pinch of cayenne pepper (optional, but so good)
- 1 tsp sea salt or to taste
- ⅛ tsp fresh cracked pepper
- chopped parsley for serving
Instructions
- Heat a soup pot on the stove and add the olive oil. You want enough to lightly coat the bottom of the pot.
- Add the diced onion and cook for a few minutes, or until it's starts to brown.
- Add the garlic. You can mince the garlic, but sometimes I just cut each clove in half and toss them in to save time.
- Stir the garlic and onion until the garlic starts to become fragrant.
- Turn off the heat and add the onion and garlic to a high powered blender.
- Add the rest of the ingredients to the blender, from diced tomatoes, to cracked pepper.
- Blend until very smooth.
- Pour the soup mixture into your pot and warm it up on medium heat, until it starts to bubble.
- Serve and top with extra coconut cream and chopped parsley, if desired.
Notes
- I use cans of organic petite diced tomatoes that are salted. If you use unsalted, then you will need to taste the soup and most likely increase the amount of added sea salt.
