Vegan Tomato Soup
Warm up with this rich and flavorful whole-food plant-based tomato soup, perfect for any season.
This Vegan Tomato Soup is a comforting dish that balances the sweetness of ripe tomatoes with the aromatic flavors of fresh herbs and spices.
Made entirely from whole food plant-based ingredients, this soup is not only delicious but also nutritious.
Perfect for lunch or dinner, this recipe is simple to prepare and a great way to incorporate more veggies into your diet.
Discover more amazing vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh tomatoes are key for the best flavor. If they're out of season, canned tomatoes can be used instead. Opt for low-sodium vegetable broth for a healthier option.
Tips & Notes
- •For a creamier texture, you can add a splash of unsweetened plant-based milk after blending.
- •Add a pinch of red pepper flakes for a spicy kick.
Recipe Variations
- •Add roasted red peppers for a smoky flavor.
- •Incorporate other vegetables like zucchini or bell peppers for added nutrition.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
Frequently Asked Questions
Can I freeze this tomato soup?
Yes, you can freeze the soup in airtight containers for up to 3 months. Just thaw and reheat when ready to serve.
What can I serve with tomato soup?
This soup pairs well with a variety of sides, including whole grain bread, a fresh salad, or grilled vegan cheese sandwiches.
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Warm up with this rich and flavorful whole-food plant-based tomato soup, perfect for any season.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5 minutes until the onion becomes translucent.
- 2
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
- 3
Stir in the chopped fresh tomatoes, dried basil, oregano, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- 5
After 20 minutes, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- 6
Taste and adjust seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- 7
Serve hot, garnished with fresh basil leaves.
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