Creamy Tomato Soup

Creamy Tomato Soup

Creamy Tomato Soup

Creamy tomato soup is my favorite soup ever! It’s my go to soup when I am sick or when I need a good comfort dish during cooler weather. There’s a local restaurant where I live that makes THE BEST creamy tomato soup. But they use lots of heavy cream and it wrecks my gut every single time. So I wanted to create a version of this soup that is creamy but also packed with hidden vegetables for good gut health.

The main hidden vegetable I picked for gut health was golden beets. I would love to be one of those people who loves eating beets but I truly hate the taste of them. So I try to find ways to add beets into food where I can’t taste them because they are so good for you! Golden beets are less earthy tasting and sweeter than a red beet so they compliment this dish well.

Some health benefits of beets:

  1. Improves digestion
  2. Helps to lower blood pressure
  3. Reduces inflammation
  4. Supports brain health
  5. Improves athletic performance

Are you convinced yet? I also added cauliflower to achieve the creamy texture. This is the perfect way to get your children or picky spouse to eat vegetables they may not like. My husband hates beets and cauliflower but he didn’t know either were in this recipe.


Creamy Tomato Soup


  • 32 ounces canned tomatoes (no salt added or low sodium)
  • 2 golden beets
  • 10 ounces frozen cauliflower
  • 4 ounces tomato paste
  • 1/2 teaspoon salt (or more depending on preference)
  • 1/4 teaspoon black pepper
  • 2 teaspoons roughly chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder


  1. Peel and slice beets into 1/4 inch pieces. Place into a pot on medium heat with a splash of water and steam with the lid on until beets are cooked through. Complete this same step with the frozen cauliflower. Do not steam beets and cauliflower together because the cook time is different.
  2. While the beets and cauliflower are cooking, add all other ingredients into a large pot and simmer for 20 minutes covered.
  3. Once beets and cauliflower are steamed completely, add both to a high powdered blender (I use a Vitamix) and blend until vegetables reach a creamy consistency. You may have to add a splash of water to get the vegetables to blend well.
  4. After beets and cauliflower are blended well, add tomato soup ingredients into the blender and blend again until creamy. Top with fresh herbs if desired and enjoy immediately.


*The soup will keep in the refrigerator for up to one week or in the freezer for one month.

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