Vegan Tomato Soup Recipe
vegan tomato soup recipe
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Vegan Tomato Soup Recipe
This vegan tomato soup recipe is a comforting, healthy, and easy to make dish perfect for cozy meals. Made with fresh tomatoes, garlic, onions, and a hint of basil, this creamy soup is dairy free and full of flavor. It’s the ideal meal for chilly days and can be paired with a crunchy piece of toast or a side salad for a wholesome lunch or dinner. Not only is it nutritious, but it’s also quick and easy to prepare, making it a go to for busy weeknights or meal prepping for the week.
Description:
This vegan tomato soup recipe is simple yet satisfying, packed with rich flavors and essential nutrients. The foundation of the soup is made from ripe tomatoes, which provide a naturally sweet and tangy taste. Along with fresh garlic and onions, these ingredients form the perfect base for the soup. For added creaminess and smooth texture, coconut milk or cashew cream is used, making it a dairy free alternative to traditional tomato soups.
The beauty of this vegan tomato soup recipe is in its simplicity. It’s a one pot dish that doesn’t require any fancy equipment or hard to find ingredients. It uses common pantry staples that are easy to find at any grocery store. The addition of herbs like fresh basil and thyme gives the soup a bright, fresh taste, while the hint of garlic adds depth and richness.
This vegan tomato soup recipe is also customizable Feel free to adjust the consistency by adding more broth for a thinner soup or blending for a creamier texture. You can also add extra vegetables like carrots, celery, or bell peppers for more flavor and nutrients. This tomato soup can be enjoyed on its own or with your favorite side like a vegan grilled cheese sandwich or avocado toast.
Packed with vitamin C, antioxidants, and fiber, this soup is as good for your body as it is for your taste buds. Tomatoes are a rich source of lycopene, a powerful antioxidant that helps fight inflammation and support heart health. The healthy fats from coconut milk or cashew cream offer a silky texture while keeping the soup satisfying.
Vegan tomato soup recipe is an excellent choice for those looking for a plant based, low calorie, and comforting meal. It’s a great option for vegans, vegetarians, and anyone who wants to enjoy a wholesome, homemade soup without any dairy. Whether you’re looking for a quick weeknight meal, a light lunch, or a healthy snack, this vegan tomato soup recipe will hit the spot.
Ingredients:
- 6 large ripe tomatoes (or 2 cans of crushed tomatoes)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or cashew cream for a nut free option)
- 1 teaspoon dried basil (or fresh basil, if available)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon tomato paste (optional, for richer flavor)
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh basil leaves for garnish (optional)
Instructions:
- Prepare the Ingredients: Start by chopping the onion and garlic. If you are using fresh tomatoes, chop them into large pieces. If you’re using canned tomatoes, simply open the cans and set aside.
- Cook the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Add Tomatoes and Broth: Add the chopped fresh tomatoes or canned crushed tomatoes to the pot, followed by the vegetable broth. Stir everything together, then bring it to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the tomatoes have broken down and the flavors have melded together.
- Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Blend until creamy.
- Add Coconut Milk and Seasoning: Return the soup to the heat and stir in the coconut milk (or cashew cream). Add the dried basil, thyme, salt, and pepper to taste. Let the soup simmer for an additional 5 minutes to combine the flavors.
- Taste and Adjust: Taste the soup and adjust seasoning as needed. If the soup is too acidic, add a teaspoon of sugar to balance it out.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve immediately with a side of crusty bread or a grilled vegan cheese sandwich.
Notes:
- Consistency: If you prefer a thinner soup, add more vegetable broth or water until you reach your desired consistency.
- Add ins: Feel free to add extra vegetables like carrots, celery, or bell peppers for a more hearty soup.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- For a spicy version: Add a pinch of red pepper flakes or some chopped fresh chili to the soup during cooking.
Vegan Tomato Soup Recipe
Ingredients
- 6 large ripe tomatoes or 2 cans of crushed tomatoes
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream for a nut free option
- 1 teaspoon dried basil or fresh basil, if available
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon tomato paste optional, for richer flavor
- 1 tablespoon sugar optional, to balance acidity
- Fresh basil leaves for garnish optional
Instructions
- Prepare the Ingredients: Start by chopping the onion and garlic. If you are using fresh tomatoes, chop them into large pieces. If you’re using canned tomatoes, simply open the cans and set aside.
- Cook the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Add Tomatoes and Broth: Add the chopped fresh tomatoes or canned crushed tomatoes to the pot, followed by the vegetable broth. Stir everything together, then bring it to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the tomatoes have broken down and the flavors have melded together.
- Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Blend until creamy.
- Add Coconut Milk and Seasoning: Return the soup to the heat and stir in the coconut milk (or cashew cream). Add the dried basil, thyme, salt, and pepper to taste. Let the soup simmer for an additional 5 minutes to combine the flavors.
- Taste and Adjust: Taste the soup and adjust seasoning as needed. If the soup is too acidic, add a teaspoon of sugar to balance it out.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve immediately with a side of crusty bread or a grilled vegan cheese sandwich.
Notes
- Consistency: If you prefer a thinner soup, add more vegetable broth or water until you reach your desired consistency.
- Add ins: Feel free to add extra vegetables like carrots, celery, or bell peppers for a more hearty soup.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- For a spicy version: Add a pinch of red pepper flakes or some chopped fresh chili to the soup during cooking.
