Imagine the comforting aroma of ripe tomatoes simmering with fragrant herbs, filling your kitchen with warmth.
This vegan tomato soup isn’t only incredibly easy to make, but it also provides a cozy, indulgent experience with every spoonful.
As the chopped tomatoes blend seamlessly with the savory broth and spices, they transform into a velvety, flavorful delight.
Let’s bring this simple yet extraordinary dish to life and savor its rich, comforting essence.
Kitchen Tools Required
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Cook & Prep Time
To efficiently manage your time while preparing and cooking the vegan tomato soup, you can follow this timeline:
Timeline:
- Reading the Recipe:
- 0:00 – 0:05 (5 minutes)
- Take a few minutes to read through the entire recipe and instructions to understand the steps and gather all necessary equipment and ingredients.
- Preparation:
- 0:05 – 0:20 (15 minutes)
- Chop the onion and tomatoes, and mince the garlic.
- Measure out all other ingredients (olive oil, vegetable broth, tomato paste, sugar, salt, black pepper, basil, oregano).
- Cooking:
- 0:20 – 0:55 (35 minutes total)
- 0:20 – 0:25 (5 minutes): Heat the olive oil in a large pot over medium heat and cook the chopped onion until translucent.
- 0:25 – 0:26 (1 minute): Add and cook the minced garlic.
- 0:26 – 0:46 (20 minutes): Add tomatoes, vegetable broth, tomato paste, sugar, salt, black pepper, basil, and oregano. Bring to a boil, then reduce heat and let simmer.
- 0:46 – 0:51 (5 minutes): Remove from heat and let the soup cool slightly.
- Blending and Final Touches:
- 0:51 – 0:55 (4 minutes)
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Adjust seasoning to taste.
- Serving:
- Serve the soup hot, optionally with crusty bread or a side salad.
This timeline helps you stay organized and guarantees the soup is ready efficiently and effectively.
Adjust any steps as needed based on your cooking pace.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute.
Add the chopped tomatoes, vegetable broth, and tomato paste to the pot.
Stir in the sugar, salt, black pepper, basil, and oregano.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Remove the pot from heat and allow the soup to cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the soup to the pot and reheat if necessary.
Adjust seasoning to taste and serve hot.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread for dipping, enhancing the meal’s comforting nature.
- Grilled Vegan Cheese Sandwich: Serve alongside a gooey, grilled vegan cheese sandwich for a classic, satisfying combination.
- Side Salad: Accompany the soup with a fresh, green salad for a light and invigorating contrast.
- Avocado Toast: Top a slice of toast with avocado and a sprinkle of salt for a creamy addition to the meal.
- Roasted Vegetables: Serve with a side of roasted vegetables for added nutrition and flavor variety.
Storage
Store the vegan tomato soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months for ideal freshness.
Freezing
To freeze vegan tomato soup, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat vegan tomato soup, gently warm it on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, microwave in a microwave-safe bowl.
Stir every 30 seconds.
Final Thoughts
Vegan Tomato Soup is a comforting and versatile dish. It’s perfect for any occasion.
With its simple ingredients and straightforward preparation, this soup is both delicious and satisfying.
Not only is it healthy, but it’s also customizable. You can adjust the seasoning to match your preferences.
Consider adding a splash of coconut milk or almond cream for extra creaminess.
Pair it with crusty bread or a fresh side salad for a complete meal.
Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.
Enjoy this flavorful soup as part of your regular meal rotation.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh Ones?
You can definitely use canned tomatoes instead of fresh ones. They offer similar nutrients and are often richer in lycopene, an antioxidant. Opt for canned tomatoes without added salt to maintain the soup’s health benefits. Adjust seasoning accordingly.
What Can I Substitute for Vegetable Broth?
You can substitute vegetable broth with water, but for added nutrients, use homemade broth or miso paste diluted in water. Miso boosts flavor and provides probiotics, promoting gut health. Adjust seasonings to maintain the soup’s taste.
Is This Soup Gluten-Free?
Yes, the soup’s gluten-free if you guarantee the vegetable broth and other ingredients aren’t cross-contaminated. It’s nutrient-rich, offering vitamins from tomatoes and essential minerals. Pair it with gluten-free bread for a wholesome meal.
How Can I Make the Soup Spicier?
You can spice up the soup by adding chopped jalapeños or a pinch of cayenne pepper. These ingredients boost metabolism and enhance flavor without altering nutritional value, aligning with a nutrient-focused, health-oriented lifestyle.
Can I Add Other Vegetables to the Soup?
You can add vegetables like carrots, bell peppers, or spinach for extra nutrients and fiber. These options boost vitamin A, C, and iron content, enhancing the soup’s health benefits while maintaining its delicious flavor profile.
Vegan Tomato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 clove garlic minced
- 6 cup ripe tomatoes chopped
- 2 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute.
- Add the chopped tomatoes, vegetable broth, and tomato paste to the pot.
- Stir in the sugar, salt, black pepper, basil, and oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the pot from heat and allow the soup to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Adjust seasoning to taste and serve hot.
Notes
