SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
VEGAN TOMATO SOUP (EASY + GLUTEN FREE)
Steps:
- In a tall pot, heat up olive oil on medium - high heat. Add onion and fennel, sweat until translucent.
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
- Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
- Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm.
Nutrition Facts : ServingSize 1 g, Calories 118 kcal, Carbohydrate 27 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 989 mg, Fiber 6 g, Sugar 16 g
EASY THREE-INGREDIENT TOMATO SOUP
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Categories Dinner, Soup
Time 45m
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g
EASY 1-POT TOMATO SOUP (VEGAN)
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
- Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
- Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
- Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
- Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
- Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.
Nutrition Facts : ServingSize 1 (two-cup serving), Calories 234 kcal, Carbohydrate 34.9 g, Protein 5.9 g, Fat 9.1 g, SaturatedFat 5.8 g, Sodium 1073 mg, Fiber 6.9 g, Sugar 20.7 g, UnsaturatedFat 2.3 g
VEGAN TOMATO SOUP
This easy vegan tomato soup is the perfect appetizer. It's ready in 30 minutes! Lightly adapted from Chowhound.
Provided by Lisa Lin
Time 28m
Number Of Ingredients 12
Steps:
- Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
- Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
- Return soup to pot and stir in coconut milk.
- Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.
VEGAN TOMATO LENTIL SOUP
A simple, hearty and healthy red lentil soup that's easy to make in about 30 minutes with everyday pantry items.
Provided by Deryn Macey
Categories Soup
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large soup pot over medium heat.
- Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
- Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
- Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
- Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
- Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.
Nutrition Facts : ServingSize 1, Calories 193 calories, Sugar 5.9 g, Sodium 138.3 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 7.6 g, Protein 9.5 g, Cholesterol 0 mg
VEGAN TOMATO SOUP
This vegan tomato soup is fresh and flavorful. It's packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won't believe how easy it is to put together.
Provided by Delicious Everyday
Categories Main Course Soups
Time 50m
Number Of Ingredients 13
Steps:
- In a large pot, cook the onion and garlic in oil for about 5 minutes, or until the onion has softened.
- Add the vegan butter and let it melt before sprinkling the flour over the top, then stir until the flour has soaked up all the liquid.
- Add half of the vegetable stock and all of the almond milk. Stir, and let simmer on low/medium for about 5 minutes. Add in the tomato paste and stir well.
- Add the remaining stock, tomatoes, crushed pepper, and italian seasoning. Add salt and pepper to taste. Stir, and simmer for about 30 minutes, or until tomatoes have softened.
- Place in a blender and pulse until smooth. (Or use an immersion blender to blend it right in the pot.) Tpo with fresh basil, if desired. Enjoy!
Nutrition Facts : Calories 119 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 520 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
VEGAN CREAM OF TOMATO SOUP
This vegan cream of tomato soup is the perfect way to use up an abundance of summer tomatoes. It's quick, super easy and unbelievably delicious.
Provided by Nikki, Eating Vibrantly
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
Steps:
- Add the ingredients to the blender in the order listed.
- Blend on high speed for around 12 minutes.
- Stop blending as soon as the soup boils (the sound will change).
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 250 ml, Calories 130 kcal, Carbohydrate 26.6 g, Protein 5.9 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 264 mg, Fiber 4.7 g, Sugar 12.8 g, UnsaturatedFat 0.6 g
VEGAN TOMATO SOUP
Having a quick and easy vegan tomato soup recipe on hand that tastes rich, creamy, and full of flavor is key for getting through the cold seasons.
Provided by Holly
Categories Vegan Main Dish Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium soup pot over medium-low heat.
- Once the pot is hot, add the onions and coo for 6-8 minutes until soft and translucent. Add the minced garlic and stir for 30-60 seconds, or until aromatic.
- Add the crushed tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir together.
- Raise the heat to medium and bring to a boil. Let soup simmer for 8-10 minutes.
- Turn off heat and let the soup cool slightly for 5 minutes before transferring to a blender.
- Blend everything until smooth and creamy. Taste and add salt as needed.
- Serve in bowls and top with fresh basil, croutons, and a swirl or two of coconut cream.
Nutrition Facts : ServingSize 1 c, Calories 250 kcal, Carbohydrate 30 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Sodium 258 mg, Fiber 3 g, Sugar 22 g, UnsaturatedFat 7 g
QUICK AND EASY VEGAN TOMATO SOUP
In my opinion, this tastes just like Campbell's, but without the dairy, gluten, and other nonsense. For the non-dairy milk, I used So Delicious brand coconut milk. This is a new product which you can find next to the refrigerated soy milk at your health-food store. It doesn't have a strong coconut flavor, but it does have a lot of good fat, which means it works really well in a recipe like this. You can also try soy milk, nut milk, etc.
Provided by Prose
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour tomato sauce into one or more microwaveable bowls or a saucepan. Slowly stir in non-dairy milk until desired color and consistency are achieved. Add seasonings to taste.
- Microwave about 2 minutes (or until hot) or heat on stove.
- Serve with vegan grilled cheese or your favorite sandwich or salad.
CHEATING TOMATO SOUP (QUICK EASY AND VEGAN)
i made this today as i wasnt feeling too good, think im bit run down and have a cold. I couldnt be bothered roasting tomatoes etc to make covent garden roast tomato soup which is my favourite and i dont have much to play with in the fridge, turned out really well yum yum, my husband says its almost as good (but different) as the covent garden one. I posted that recipe a while back. the leftover from this would do well as a sauce for a chickpea stew. If i make one tommorow ill post the recipe for that too.
Provided by cakeinmyface
Categories Vegan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- heat oil in large saucpan add onion and fry gently for 5 minutes, add garlic and fry for further 2 minutes and sugar stir gently fry for furtehr 3 minutes.
- add all other ingredients stir well and simmer for about 10 minutes.
- serve with bread and a swirl of cream/ yogurt.
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Ratings 29Calories 127 per servingCategory Soup
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10 MINUTE EASY TOMATO BASIL SOUP - DAIRY ... - A VIRTUAL …
From avirtualvegan.com
4.7/5 (133)Calories 79 per servingCategory Soup
- When hot add the onions and garlic and cook for a couple of minutes until just starting to turn golden.
- Add the chopped tomatoes. Continue to cook over a medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
- Remove from the heat and add basil and salt and pepper then blitz in a blender or with a stick immersion blender until smooth.
EASY VEGAN TOMATO SOUP RECIPE - VIBRANT PLATE
From vibrantplate.com
5/5 (5)Total Time 35 minsCategory SoupCalories 133 per serving
- In a pot, heat a spoon of olive oil and add diced onion and carrots. Fry until onion is translucent.
- Add minced garlic and tomato paste, then pour over with canned diced tomatoes and vegetable stock. Add a splash of water if needed.
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EASY MEXICAN TOMATO SOUP | QUICK, HEALTHY AND VEGAN ...
From 2sharemyjoy.com
5/5 (1)Total Time 20 minsServings 4Calories 140 per serving
- Cut out the core of the bell pepper and add to the blender. You can cut it in half to make it fit. Then add the tomatoes and 2 cups of broth and blend it all together.
- Add 3-5 tablespoons of water or broth to a large pot and add the pressed garlic. Set to medium-high heat and "fry" the garlic for 1-3 minutes. Add more water if necessary.
- Now add the liquid from the blender and heat it up on medium heat. Add the cumin powder, juice of one lime, 1 tsp onion powder, and optionally salt and pepper.
CREAMY VEGAN TOMATO SOUP (VEGAN, GLUTEN FREE, OIL FREE ...
From veggiekinsblog.com
5/5 (3)Category Main DishesServings 3-4Total Time 25 mins
- In a large pot, sauté onions until aromatic and slightly translucent (about 2-3 minutes). Try to avoid browning, and stir regularly. Next add garlic and sauté for another minute or so.
- Remove the bay leaf, transfer everything into a blender and blend until completely smooth. Return the mixture to the pot, season with salt and pepper to taste and enjoy.
EASY VEGAN TOMATO SOUP - VEGAN RECIPES
From recipeforvegans.com
Cuisine AmericanTotal Time 25 minsCategory SoupsCalories 268 per serving
- Heat oliv oil or coconut oil in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 4-5 minutes. Add the carrots, lower heat to medium, saute 4-5 minutes more until onions are golden and fragrant.
- Add the tomatoes, water, veggie bouillon cubes, or veggie broth or just water, sugar, salt and pepper. If use cashews, add cashews. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
- Using an immersian blender, blend the soup adding the basil leaves. Or you can blend in a blender.
- Return it to the pot. Stir in the vegan sour cream. If you have cooked tomatoes with cashew, you can skip this step.
CREAMY VEGAN TOMATO SOUP {QUICK & EASY!} - SIMPLY QUINOA
From simplyquinoa.com
5/5 (8)Calories 136 per servingCategory Soup
- Heat the oil in a large pot. Add the onion, garlic, and carrot. Season with salt and pepper and cook until the onions start to soften about 3 minutes. Stir in the Italian seasoning if desired.
- Add the tomatoes and broth and bring the mixture to a boil. Reduce the heat to simmer and cook for 15 - 20 minutes.
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From thekitchencommunity.org
5/5 (1)Published 2021-12-24Total Time 35 mins
- Cauliflower Soup with Moroccan Spices. This recipe for Cauliflower Soup with Moroccan Spices is one of our new favorite soups! It’s warm, spicy, hearty, and just plain delicious!
- Cozy White Bean Soup. For a flavorful soup that’s full of color, not to mention one of the most potent superfoods on the planet, you’ve got to try this recipe for Creamy White Bean Soup with rosemary, Kale, and Lemon.
- Butternut Squash Lentil Soup. This recipe for Vegan Butternut Squash Lentil Soup is filled with rich protein and fiber, oil-free, and very easy to make.
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- Curried Carrot Soup. For the perfect balance between spicy, sweet, and savory, this recipe for healthy, creamy Curried Carrot Soup is just the ticket!
- Vegan Corn Chowder. Dairy-free creamy corn chowder is one of those dishes that’s been outside the orbit of recipe choices for a long time. That is until the coconut milk craze came along, making recipes like Vegan Corn Chowder possible!
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From ambitiouskitchen.com
4.9/5 (36)Total Time 45 minsCuisine AmericanCalories 256 per serving
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
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From simple-veganista.com
5/5 (5)Total Time 30 minsCategory EntreeCalories 81 per serving
- Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
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Reviews 2Category SoupCuisine AmericanTotal Time 20 mins
- Heat olive oil in a large pot and over medium heat. Add onion and cook stirring occasionally until translucent, about 7 minutes. Add garlic and stir for 30 seconds.
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