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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Servings: 8
Servings 8 servings


  • 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.