This healthy tomato soup with Gorgonzola croutons is ultra-creamy without any cream. Includes directions for both a traditional stovetop method and a Vitamix version.
I made this tomato soup three times just last week — twice for myself and once for my parents when they dropped by. It’s fast, easy and genuinely delicious.
This recipe is perfect for a high-powered blender like a Vitamix, which can produce an incredibly smooth, hot soup in minutes. That said, you don’t need a Vitamix to enjoy it. A stovetop method with a hand blender works well too; if you want an extra-silky finish, pass the soup through a fine-mesh strainer after blending.
What makes this soup healthy is the substitution of silken tofu for cream. The tofu creates a rich, silky texture without butter or heavy cream, and its flavor disappears into the tomatoes so you won’t notice it. The soup is naturally simple and bright — just tomatoes, onion, garlic and silken tofu, seasoned to taste.
For a treat, top bowls with Gorgonzola croutons. Those croutons add a salty, creamy contrast to the soup’s smooth sweetness. They’re indulgent, so feel free to skip them if you prefer a lighter meal or simply want to keep the recipe fully minimal and healthy.
Here are a few other soups you might enjoy:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Roasted Butternut Squash Soup
- Roasted Cauliflower Soup
- Loaded Potato Soup — Creamy Cheese & Bacon
- Chicken Tortilla Soup with Hatch Chiles
Vitamix Tomato Soup with Gorgonzola Croutons
2 -4 servings
2 minutes
8 minutes
10 minutes
Silky, flavorful tomato soup with a delightful contrast from Gorgonzola croutons. Simple to make on the stovetop or in a high-speed blender.
Ingredients
Soup
- 2 cans fire-roasted tomatoes
- ¼ onion, diced
- 2 garlic cloves, minced
- 1 cup silken tofu (soft or silken)
- Kosher salt and freshly ground black pepper, to taste
Croutons
- 2 tablespoons extra-virgin olive oil
- 1–2 tablespoons butter, softened
- 3 oz Gorgonzola crumbles
- ¼ teaspoon freshly ground black pepper
- 8 baguette slices
Instructions
TRADITIONAL VERSION:
- Preheat a medium saucepan over medium heat. Add diced onion and minced garlic to the pan and cook briefly until fragrant. Add the fire-roasted tomatoes (do not drain) and heat until very hot.
- Stir in the silken tofu. Using an immersion (hand) blender, blend the mixture until completely smooth. Continue to heat gently if needed until hot enough to serve. Season with kosher salt and freshly ground black pepper. Ladle into bowls and top each serving with a Gorgonzola crouton.
VITAMIX VERSION:
- Place the tomatoes, onion, garlic and silken tofu in the Vitamix (omit salt and pepper until after blending). Start the blender at low speed, quickly increase to speed 10, then immediately switch to high. Blend for 6–8 minutes, or until the soup is very hot. Season well with salt and pepper and serve with Gorgonzola croutons.
GORGONZOLA CROUTONS:
- Preheat the oven to 400°F (200°C).
- Brush one side of each baguette slice with olive oil. Toast on a baking sheet for 5–8 minutes, until lightly browned. Remove and flip the slices.
- Mix the softened butter, Gorgonzola crumbles, a pinch of salt and the black pepper. Spread the mixture on the un-toasted side of each slice. Return to the oven for another 5–8 minutes, until the bread is toasted and the cheese topping is beginning to bubble and lightly brown. Top the soup with a warm crouton and serve.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 1503
Total Fat: 53g
Saturated Fat: 20g
Trans Fat: 0g
Unsaturated Fat: 28g
Cholesterol: 62mg
Sodium: 3136mg
Carbohydrates: 200g
Fiber: 13g
Sugar: 23g
Protein: 63g
This data was provided and calculated by Nutritionix.