Meatless Mondays – Homemade Tomato Soup


Do you feel it? There in a crisp in the air. I actually needed long sleeves this morning as I played outside with Chickadee! It’s simply marvelous, unfortunately it is fleeting as the highs will be back in the upper 80s by the weekend. But you better believe I am LIVING IT UP! 

So before the southern heat creeps back in and cheats me out of an early Fall I decided to whip up a few of my favorite fall recipes….starting this Monday with homemade tomato soup! It was a Meatless Monday of sorts (as well as dairy free) and it was delightful (not to mention the perfect dish to enjoy while watching a little Monday Night Football). Goodness, isn’t Fall the BEST.


For this particular batch of tomato soup I added Silk‘s Original Soymilk & Silk Creamer to the recipe list. Silk products are plant-based and are not only good for you, but also good for the environment. Usually I use regular milk and even sometimes add in some Italian sausage to make this soup nice and hearty. But since we were going meatless & dairy free, the Silk Soymilk & Cream were perfect to help keep the soup thick and creamy. I also paired it with some of my homemade croutons which are delightful, especially after they soak up all the tomato goodness.


On to the recipe!

Homemade Tomato Soup
Serves 4
Rich and Creamy Homemade Tomato Soup
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 1 tbsp olive oil
  2. 1/4 of a yellow onion, chopped
  3. 2 cloves of minced garlic
  4. 1 (28oz) can of whole tomatoes
  5. 1 cup of vegetable broth
  6. 1 tsp salt
  7. 1 bay leaf
  8. 1 tbsp dried basil (or 1/4 cup of fresh chopped basil)
  9. 1/2 tsp dried thyme
  10. 1 cup of Silk Original Soymilk
  11. 1/4 cup of Silk Almondmilk Creamer
  1. In a large stockpot heat olive oil.
  2. Add the onion and saute until translucent.
  3. Then add the minced garlic and saute another 3-4 minutes.
  4. Next pour in the whole tomatoes with the juice, vegetable broth, salt, bay leaf, basil, and thyme. Bring to a simmer and cook for 15 minutes. Stir occasionally, crushing the tomatoes.
  5. After 15 minutes remove the bay leaf and add in Silk Soymilk & Almondmilk Creamer.
  6. Stir.
  7. Divide the soup in 1/2 and puree in a blender one half at a time. Be careful, you are working with hot soup!
  8. Return to stockpot and heat on low until ready to serve.
A Step In The Journey

Yall, homemade seems so much for fancy than pouring a congealed blob out of a red and white can. I must admit I felt like I ordered it in a boutique restaurant vs. whipping it up in my own kitchen! Now that I know how east it is, we will be having a lot more Meatless Mondays, featuring Tomato Soup!


Make sure and visit Silk’s Sideline Meat website for more meat and dairy-free recipes & a chance to win a giveaway! 

This conversation is sponsored by Silk. The opinions and text are all mine.



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