Vegan Tomato Soup
This easy vegan tomato soup is creamy, dairy-free, and packed with flavor. A quick and healthy recipe ready in just 30 minutes!
Ingredients
- 2 lbs 900g fresh Roma tomatoes, halved (or 1 can fire-roasted tomatoes)
- 1 tbsp olive oil or coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups 480ml vegetable broth
- ½ cup 120ml coconut milk (or cashew cream)
- 1 tbsp tomato paste optional, for a deeper flavor
- 1 tsp dried basil or 2 tbsp fresh basil
- ½ tsp oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 1 tsp maple syrup or sugar, to balance acidity
- ½ tsp red pepper flakes optional, for heat
Instructions
- Preheat the oven to 400°F (200°C).
- Place halved Roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt & black pepper.
- Roast for 20-25 minutes until slightly charred and caramelized.
- Warm up olive oil in a big pot on medium heat.
- Toss in the chopped onion and garlic, and cook for about 5 minutes until they’re soft and smell amazing.
- Add roasted (or canned) tomatoes, tomato paste, vegetable broth, basil, oregano, salt, pepper, and red pepper flakes (if using).
- Simmer uncovered for 15 minutes, stirring occasionally.
- Blend the soup right in the pot using an immersion blender until it’s smooth. (Or transfer to a blender in batches, being careful with the hot liquid.)
- Blend until silky smooth.
- Stir in coconut milk or cashew cream and maple syrup.
- Taste and adjust seasoning as needed. Simmer for 2 more minutes.
- Ladle into bowls, garnish with fresh basil or croutons, and enjoy!
Notes
- For a thicker soup, add 1 small boiled potato before blending.
- If it is too acidic, add more maple syrup or a pinch of baking soda.
- Want it spicy? Sprinkle in more red pepper flakes or cayenne pepper for an extra kick.
- Store & Freeze: Keeps in the fridge for up to 5 days.
- Store in an airtight container and freeze for up to 3 months.