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Robin Ward

Creamy Tomato Soup with Tahini Drizzle (No-Cream!)

Whether you’re craving creamy plant-based tomato soup or just want a tasty twist, this nutty tahini and tomato combo is velvety, spicy, and quick to make.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: #LightMeal, #Starter, #Lunch, Soup
Cuisine: #Pantry-Friendly, #Plant-Based, #Vegan, American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 garlic cloves
  • 3 Tbsp olive oil
  • 3 Tbsp tomato paste
  • 1 tsp red pepper flakes
  • 2 28 oz. cans fire-roasted or regular crushed tomatoes
  • 1½ cups water
  • 3 Tbsp tahini, plus more for garnishing
  • season to taste with salt and black pepper

Equipment

  • large Dutch oven or stock pot with lid

Method
 

  1. In a large Dutch oven, finely grate 4 garlic cloves. Add 3 tablespoons olive oil, 3 tablespoons tomato paste, and 1 teaspoon red pepper flakes. Cook over medium, stirring, until the tomato paste is one shade darker, 3 to 5 minutes.
  2. Add the tomatoes and water: Pour in 2 (28-ounce) cans of fire-roasted or regular crushed tomatoes. Then add 1½ cups of water—you can pour the water into the empty tomato cans and swirl it around to catch all the tomato bits stuck inside.
    Season and simmer: Add a generous pinch of salt and pepper. Bring the soup to a boil, then turn the heat down to medium-low so it gently simmers.
    If you're using whole or chunky tomatoes, use a spoon to gently press them against the side of the pot to help break them down as the soup cooks.
    Let the soup simmer for 8 to 10 minutes, or until it tastes rich and has thickened a little.
    Optional – Make it smooth: If you want a creamy soup, carefully blend it in batches using a blender (or use an immersion blender right in the pot).
  3. Finish with tahini: Turn off the heat and stir in 3 tablespoons of tahini. Taste the soup and add more salt and pepper if needed.
  4. Eat the soup with a drizzle of tahini and olive oil (or any way you like tomato soup).

Notes

Serve alongside Crispy-Edged Quesadilla or a Classic Grilled Cheese Sandwich
For Za'atar-spiced bread, follow the turmeric-spiced bread recipe using only Za'atar seasoning—omit all other spices.
 
Note: If using canned coconut milk instead of tahini, be sure to shake the can well before opening. This helps mix the thick, creamy part with the liquid, so you get a smooth, rich texture—otherwise, the thinner coconut water will rise to the top.