Easy Tomato Florentine Soup Vegan Too Food

EASY 1-POT TOMATO SOUP (VEGAN)

Easy 1-Pot Tomato Soup (Vegan) image

An easy, creamy, balanced, and comforting tomato soup that's nourishing, plant-based, and full of flavor. Just 1 pot required!

Provided by Minimalist Baker

Categories Side Soup

Time 35m

Number Of Ingredients 14

Ingredients

2 tsp olive oil ((if oil-free, sub twice the amount in water, plus more as needed to prevent sticking))
1 ½ cups diced yellow onion ((~1 large onion))
1-2 cloves garlic, minced
1 tsp dried basil
1 (28-ounce) can whole peeled San Marzano tomatoes, in juices
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes
1 cup vegetable broth ((sub up to half with extra coconut milk for creamier soup))
1 (14-ounce) can light coconut milk ((or sub full-fat for creamier soup))
3/4 tsp each sea salt and black pepper
1-2 Tbsp maple syrup
Vegan parmesan cheese
Freshly chopped basil
Croutons ((see notes for homemade // use gluten-free if needed))

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

Vegan Tomato Soup image

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Provided by Karin50

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g