Creamy Vegan Tomato Soup
Fresh garlic and onions are roasted in the pan to bring out their natural flavors before cooked with organic tomatoes.
Finally, everything is blended to a creamy soup and topped with coconut yogurt, crispy bread, vegan parmesan, and basil. How does this sound? I‘m very sure that once you tried it, you’ll never buy canned soup again!
Creamy Vegan Tomato Soup
Yield: 4-6
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
This homemade creamy vegan tomato soup recipe is quick and easy to make in under 20-minutes! It is made with fresh juicy tomatoes, roasted garlic + onion which makes the soup rich in flavor and so delicious! Since it freezes and reheats very well, it is also perfect to make ahead.
Ingredients
To Serve
Instructions
- Prepare the tomatoes, if using fresh tomatoes. Peel and chop them .
- Heat the oil in a pan or heavy-bottomed pot over medium heat. When hot add the onions and cook for about 4-5 minutes until starting to turn golden brown. Add the garlic and cook for another minute until fragrant.
- Add the tomatoes and vegetable broth. Bring to a boil and simmer over medium heat for about 8-10 minutes. (If using whole tomatoes, gently smash them with the back of a wooden spoon).
- Remove from the heat. Add tomato paste, smoked paprika, salt and pepper to taste. Transfer to a blender and blend until smooth (or blend with a stick immersion blender in the pot*).
- Return soup to the pot and stir in coconut milk or non-dairy cream.
- Serve in bowls and top with a swirl of coconut yogurt, vegan parmesan, fresh basil, crispy toast or a grilled cheese sandwich on the side.
- Enjoy!
Notes
When making this soup with fresh tomatoes (rather than canned), you want to use peeled & chopped.
If using an immersion blender to blend the soup right in the pot, please be careful not to create a mess because the tomatoes squirt easily.
Leftovers will keep in the fridge for up to 4 days and reheat really well on the stove or in a microwave. You can also freeze it for even longer.