Dreamy Vegan Tomato Soup Food

VEGAN TOMATO SOUP

Steps:

• Add olive oil, chopped onions and chopped celery to a pot and sauté until the onions and celery are soft.
• Add crushed garlic, oregano, dried basil and red pepper flakes and sauté for a minute until the garlic is fragrant.
• Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and stir in.
• Bring to the boil and then turn down the heat and gently simmer for 30 minutes, stirring occasionally to make sure it doesn't stick or burn.
• After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool before transferring it in stages to your blender jug. When it's all blended return it to the pot.
• Add coconut milk and stir in. Add sea salt and black pepper to taste.
• Serve topped with fresh chopped parsley and ground black pepper, with some bread on the side for dipping.

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.

DREAMY VEGAN TOMATO SOUP

Steps:

• Add olive oil to a large stock pot and heat over medium.
• Add the garlic and onion. Cook for 3-5 minutes until tender.
• Add the red bell pepper and cook for another 2 minutes.
• Add in the tomatoes, cauliflower, oregano, basil, red pepper flakes (if using), and salt. Be sure to submerge the cauliflower chunks in the tomato liquid as much as possible-it will seem like there is too much cauliflower, but there is just enough.
• Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
• Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor and very carefully blend (return soup to pan once done blending).
• Add the nutritional yeast and more salt to taste. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
• Taste. If too acidic for your tastes, add a pinch of baking soda or a small drizzle of pure maple syrup to cut the acidity. Stir to incorporate.
• Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

VEGAN TOMATO SOUP

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.

VEGAN CREAMY TOMATO SOUP

Steps:

• Fry onion & garlic in bottom of large kettle.
• Add tomatoes (I like to mix fresh & canned, but use whatever you have!).
• Stir & cook over medium heat until tomatoes are totally soft.
• Add basil & stir.
• Remove from heat & let cool a few minutes.
• Process in Vitamix (or skip the cooling step & process on the (turned off) stove - using a stick blender/wand.