This homemade creamy tomato soup recipe uses fresh tomatoes, OR canned tomatoes. If you want to make tomato soup recipes from canned tomatoes, simply swap out the raw tomatoes for two 28-ounce cans of crushed tomatoes. I made this vegan tomato soup with light coconut milk. This is how I was able to keep the calories at only 108 calories per cup of homemade creamy tomato soup. You could also use 1/4 cup of heavy cream in place of the coconut milk. But this will raise the calories.
Place the tomatoes, onion, and garlic and a large casserole dish and lightly spray with olive oil.
Roast for 25 minutes, then transfer to a large sauce pan along with any juices in the baking dish.
Add the broth, and bay leaves. Bring to a boil, then lower to medium heat and cook for 15 minutes.
Remove and discard the bay leaves.
Use an immersion blender to blend until smooth. (Alternatively, you can cool and add to a blender. Be sure to vent the blender before blending until smooth.)
Add the salt, pepper, and coconut milk. Mix together, and simmer for an additional 10 minutes.
Taste, and add additional salt and pepper as needed. Serve hot.
If using canned tomatoes:
Roast the onions and garlic as directed, and add in the canned tomatoes when you move onto step #2.