Making a flavorful and silky smooth vegan tomato soup is not as hard as you may think. I don’t know about you but I eat soups throughout the year. It is not a winter dish for me and I make them at least 2 to 3 times per week.
Vegan tomato soup is one of my favorite ones, specially when you have it with some grilled vegan cheese toast. I call it a match made in heaven.
Basically this soup is a modified version of the classic tomato soup that is very creamy and flavorful made with fresh tomatoes and not canned ones. Side note, you can use canned tomatoes if you don’t have the fresh ones but the fresh ones are obviously the best.
The soup starts with a base of sautéed onions and garlic in olive oil, which adds depth and aroma to the dish. Sometimes when I have more time I fire roast them for extra smoky flavor and if not I cook them in the oven.
Let’s get into the ingredients we need ..
Ingredients:
– 4 tablespoons olive oil
– 2 onion, chopped
– 2 whole garlic roasted
– 5 cups fresh tomatoes, chopped
– 1 tbsp tomato paste
– 2 cups vegetable broth
– Salt and pepper to taste
– 1/2 cup coconut milk or any other vegan milk or cream
– Fresh basil leaves for garnish (optional)
Instructions to make vegan tomato soup:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion (roughly chop them, they will get blended) and roast the garlic, and sauté until the onion is translucent and fragrant.
2. I either fire roast the tomatoes, if you can’t just cook them in the oven for 20-25 min on 180°c.
3. Season the whole garlic with salt and olive oil, wrap it in a foil and put it in the oven with the tomatoes until they get soft.
4. Get the tomatoes and garlic out of the oven, add the vegetable broth with dried basil, dried oregano (optional) salt, and pepper. Stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
5. If you prefer a creamy tomato soup (I recommend you to make it creamy), you can add the coconut milk (or other not very sweet vegan milk or simply vegan cream) at this point. Slowly stir it into the soup and let it simmer for another few minutes.
6. Once the soup is ready, let it cool slightly. Use an immersion blender and blend until smooth and creamy.
You can garnish this deliciousness with basil leaves and serve it with side of vegan grilled cheese toast and enjoy it with your loved ones.
