Creamy Vegan Tomato Soup
A creamy vegan tomato soup bursting with fresh flavors and spices. With a handful of pantry ingredients, you'll have a comforting homemade soup 20 minutes!
Servings: 4
Calories: 103kcal
Equipment
Ingredients
- 30 oz fire roasted tomatoes 2 15 oz cans
- 15 oz diced tomatoes 1 15 oz can
- ¼ cup vegetable stock
- ½ cup red onion
- 1 clove garlic minced
- 1 tsp oregano
- 1 teaspoon dried basil
- 1 teaspoon coconut sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup light coconut milk
Optional Toppings
- fresh basil
- whole wheat croutons
Instructions
- Sauté onions in ¼ cup of vegetable stock until translucent. Add minced garlic and sauté an additional minute or two.
- Add 2 cans of fire roasted tomatoes, and one can of diced tomatoes. Stir to combine and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
- Add oregano, basil, coconut sugar, salt, and pepper. Stir to combine.
- Stir in coconut milk.
- Using an immersion blender or stand blender, blend until a creamy texture is reached. If using a stand blender transfer small batches and blend a little at a time. Do not fill the soup to the top!
Video
Notes
Expert Tips for Making Creamy Vegan Tomato Soup
- Use low-sodium or no-salt-added tomatoes and vegetable stock to reduce the overall sodium content.
- Using a stand mixer is easier to get a creamy consistency. An immersion blender also works, but is a bit messy, and will take more time.
- If using a stand mixer fill about halfway with the soup ingredients. Blend until smooth, then transfer to another container, and repeat until all soup is blended.
- Serve with vegan grilled cheese for dipping and a simple garden salad.. Top your soup with whole wheat croutons and fresh basil for added texture, and a hint of fresh herbs. Swirl in a tablespoon of cashew cream for an even more luxurious texture.
- Storage: Allow the soup to cool. Transfer it to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat.
- Freezer Storage: Transfer the cooled soup to a freezer-safe container. Keep for up to 2 months. When ready to eat, transfer to the refrigerator to defrost overnight. Then heat on the stovetop over medium heat until warmed through.
Nutrition
Calories: 103kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 566mg | Potassium: 246mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1017IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 3mg