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Creamy Tomato Soup

Get cozy with this simple, healthy, and comforting creamy tomato soup.

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  • 40 min
  • Prep time15 min
  • Servings4
recipe image Creamy Tomato Soup


  • 2 tablespoons (30mL) Becel® Vegan Margarine
  • 1 medium yellow onion, chopped
  • 2 tablespoons (30mL) flour
  • 1 (796mL) can whole peeled tomatoes in juice
  • 1 cup (250mL) vegetable broth
  • 1 tablespoon (15mL) tomato paste
  • 1 teaspoon (5mL) salt
  • 1 teaspoon (5mL) sugar
  • 1/2 teaspoon (2mL) dried basil
  • 1/4 teaspoon (1mL) crushed red pepper flakes
  • 1/4 teaspoon (1mL) salt-free Italian seasoning
  • 1 cup (250mL) Becel® Plant-based Whipping Cream
  • 3 cups (750mL) diced bread (2 cm or 3/4'' cubes)
  • 3 tablespoons (45mL) Becel® Vegan Margarine, melted
  • a pinch of salt

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt the Becel® Vegan Margarine in a large saucepan over medium heat. Add the onions and cook for 5 minutes, or until lightly browned. Add flour and cook, stirring constantly, for 1 to 2 minutes.
  2. Pour the tomatoes and vegetable broth into the pot. Then add tomato paste, salt, sugar, dried basil, crushed red pepper and Italian seasoning. Bring the soup to a boil, reduce heat, cover with a lid, and simmer for 15-20 minutes.
  3. Transfer the soup to a blender, and blend until smooth. Return soup to the pot and stir in the Becel® Plant-based Whipping Cream. Serve immediately with croutons.
  1. Preheat the oven to 350ºF (175ºC). Arrange an oven rack to the centre position.
  2. Transfer the diced bread to a mixing bowl.
  3. In another bowl, whisk together the Becel Vegan Margarine and salt. Pour the mixture over the diced bread. Stir to coat the bread cubes well.
  4. Spread the bread cubes on a baking sheet. Bake for 18 to 20 minutes, until golden. Stir the cubes halfway through baking. Let the croutons cool before adding to soup.

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