Creamy Vegan Tomato Soup Food

CREAMY VEGAN TOMATO SOUP

Steps:

• Select the "Saute" button on your Instant Pot. The Instant Pot will take approximately 5 minutes to heat up and will read "HOT" when it's ready. Once hot, add your garlic, onions, and a small splash of water. Stir frequently for 2 minutes, until your onions are starting to soften.
• Add your tomato paste and continue to cook for 1-2 minutes. The tomato paste will become darker and you'll start to see some browning at the bottom of the pot. Select the "Cancel" button to turn the Instant Pot off.
• Add the broth to your Instant Pot and scrape up any brown bits at the bottom. Then add all remaining soup ingredients and stir well. Close the lid and set the steam release valve to "Sealing". Select the "Pressure Cook" button and set to cook for 12 minutes at High Pressure.
• Once the cooking time is up, wait 5 minutes before quick-releasing. Carefully turn the steam release valve to "Venting", wait for the float valve to drop, then open the Instant Pot.
• Stir well and allow to cool slightly before blending. For the creamiest soup possible, transfer to a high-powered blender and blend until very smooth. An immersion blender will also work, but it won't be as rich and creamy.
• Once blended, taste and season with salt, pepper, or optional cayenne. Serve your hot tomato soup with a side salad, warm bread, and your preferred toppings (ideas in the post above). Leftovers will keep for up to a week in the fridge and can also be frozen for longer-term storage.

CREAMY VEGAN TOMATO SOUP

Steps:

• In a large pot heated to medium, sauté onion in vegan butter for 2 to 3 minutes until soft and fragrant. Add minced garlic and cook for another 1 to 2 minutes. You might need to lower the heat to prevent burning the garlic and onions.
• Add tomato paste and stir frequently for 2 minutes. Then add low-sodium vegetable stock and crushed tomatoes and bring just to a boil, then lower heat to a simmer.
• Add cashew cream, coconut sugar, sea salt and ground black pepper and cover with a lid. Simmer for 20 to 30 minutes.
• Drizzle or dollop extra cashew cream on the soup right before serving!

CREAMY VEGAN TOMATO SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Drain the peeled tomatoes and reserve the liquid. Place the tomatoes evenly on the lined sheet pan. Spread the mirepoix on the sheet pan with the tomatoes. Drizzle the tomatoes and mirepoix with oil, and sprinkle with red pepper flakes and salt.
• Bake until the mirepoix is lightly browned, about 30 minutes. Allow to cool slightly.
• Place the cooked tomato mixture in a blender using tongs, along with the vegetable broth, bread and reserved tomato juice, Blitz until smooth and transfer to a medium soup pot.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide the soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

CREAMY TOMATO SOUP (VEGETARIAN)

Steps:

• In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
• In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, blended tofu, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
• Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.