Vegan Tomato Soup
This vegan tomato soup is made from scratch with fresh, ripe tomatoes, garlic, onion, and Italian herbs, then blended until creamy and smooth. It's an easy, comforting plant based meal that freezes beautifully.
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Servings: servings
Equipment
- Blender - Traditional or Immersion
Ingredients
- ½ Red Onion large, diced
- 5 Cloves Garlic minced
- 2 tablespoon Vegan Butter or olive oil
- ⅓ Cup Flour all purpose
- 3.5 Pounds Vine Ripened Tomatoes about 10-12 medium, cored and chopped (see notes for canned)
- 2 Cups Vegetable Stock
- 1 Cup Almond Milk or coconut milk
- ¾ Cup Tomato Paste 6 oz
- 1 tablespoon Crushed Red Pepper use 1 teaspoon for a milder soup
- 2 tablespoon Italian Seasoning
- Salt and Pepper to taste
- 1 tablespoon olive oil
- fresh basil optional, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring often, until the onion has softened.
- Add the vegan butter and let it melt, then sprinkle the flour over the top. Stir for about 1 minute, until the flour has soaked up the fat and no dry flour remains.
- Slowly stir in half of the vegetable stock and all of the almond milk. Simmer over medium-low heat for about 5 minutes, stirring, until the mixture starts to thicken. Add the tomato paste and stir well.
- Add the remaining stock, chopped fresh tomatoes, crushed red pepper, and Italian seasoning. Season with salt and pepper to taste. Bring to a gentle simmer, then cook for about 30 minutes, stirring occasionally, until the tomatoes are very soft.
- Blend until smooth with an immersion blender right in the pot, or carefully blend in batches in a countertop blender (fill it no more than halfway and vent the lid). Taste and adjust the seasoning, then top with fresh basil, if desired. Enjoy!
Video
Notes
Fresh tomatoes: Any ripe tomatoes work (vine, Roma, beefsteak, or a mix). Core and roughly chop them; there's no need to peel or seed, since blending smooths out the skins. For deeper flavor, roast the chopped tomatoes at 425°F for 25-30 minutes before adding them.
Canned tomatoes: Out of season, use two 28-oz cans of whole peeled tomatoes with their juices in place of the fresh tomatoes. Crush them by hand and simmer about 20 minutes instead of 30.
Spice level: 1 tablespoon of crushed red pepper makes a spicy soup. Use 1 teaspoon for mild, or leave it out.
Storage: Refrigerate in an airtight container for 4-5 days, or freeze for up to 3 months. Thin with a little stock when reheating.
See the article above for more tips, variations, and serving ideas!
Nutrition (Estimate per Serving)
Calories: 130kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 520mgPotassium: 779mgFiber: 5gSugar: 9gVitamin A: 2605IUVitamin C: 34mgCalcium: 95mgIron: 2mg
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