Vegan Creamy Tomato Soup Food

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.

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.

VEGAN TOMATO SOUP (CREAMY & PROTEIN PACKED)

Steps:

• Add the olive oil to a large soup pot over medium heat. Add the onion and garlic and saute until fragrant and softened, about 5 minutes.
• Add the butternut squash, tomato sauce, broth, beans, nutritional yeast, maple, paprika and a pinch each of salt and pepper. Cover with a lid and allow to simmer for 15 minutes, until the beans and squash are very soft.
• Puree with a hand blender or transfer to a stand alone blender and puree until smooth. f you prefer a thinner soup, add more broth and season with additional salt and pepper, to taste.
• Garnish with basil, olive oil, pine nuts and croutons, if desired.

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.

VEGAN TOMATO SOUP

Steps:

• Warm the olive oil in a stock pot over medium heat. Add the onion with a pinch of salt, and cook it for about 3-5 minutes, stirring occasionally, until soft. Add the garlic, smoked paprika, and ground black pepper, and cook for about 60 seconds more, until fragrant. Immediately add the wine and stir.
• After the wine starts to bubble, stir in the tomatoes and vegetable broth. Bring the whole thing to a boil, then reduce it to a simmer and cook uncovered, stirring occasionally, for 15-20 minutes, or until slightly reduced and richer in flavor. This simmering time is what will tame the acidity of the tomatoes and build more natural sweetness.
• Remove from the heat, stir in the fresh basil, and use an immersion blender to blend the whole thing until smooth (or leave a few chunks here and there, if you like); or, transfer to a blender and blend, in batches if needed. Season to taste with salt.

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.

VEGAN TOMATO SOUP

Steps:

• In a Dutch oven, warm the oil over medium heat.
• Add the onions and cook until soft, about 3-4 minutes.
• Add the garlic and dried basil and cook for another minute.
• Stir in the crusted tomatoes with basil, vegetable broth, and coconut sugar. Bring to a boil over high heat.
• Reduce heat to medium and simmer for 15 minutes.
• Removed from heat and use an immersion blender to puree the soup until smooth.
• Stir in canned coconut milk, and season to taste with sea salt and freshly ground black pepper.

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:

• Warm oil over medium-high heat in stock pot. Add onion and season with a little salt. Cook, stirring often, for 7 minutes or until the onion starts to soften.
• Add carrots and celery and cook for 5 minutes, stirring occasionally. Then stir in garlic and cook for 1 minute, or until fragrant. Add the zucchini and cook for a few minutes, until it starts to soften.
• Stir in vegetable stock, tomatoes, and Italian herbs. Bring just to a boil then reduce heat to low and simmer for 20 minutes, or until the vegetables are very soft and tender.
• Remove soup from heat then blend using an immersion blender to puree soup. If you prefer it chunky, blend less.
• Season to taste with more salt and pepper, if needed. Serve with your choice of toppings.

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 TOMATO SOUP

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.

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 SOUP

Steps:

• Melt the butter in a large pot on medium high heat. Add the carrots, onion, and garlic and stir to coat. Sprinkle in the salt, basil, and black pepper and stir again. Saute for 5-7 minutes or until the onions and garlic are slightly browned and fragrant.
• Add the water, bouillon, diced tomatoes, and tomato paste. Stir, cover, and bring the mixture to a boil. Once boiling, turn to low and cook - covered - for 10 minutes, stopping to stir and scrape the bottom often.
• Remove the soup from heat and use an immersion blender to puree. Stir in the dairy-free cream and miso paste. Cover and let it sit for 5-10 minutes for the flavors to mingle.
• Serve hot with vegan grilled cheese or a big baked potato! Leftovers will keep in the fridge for a week or the freezer for up to 6 weeks. Enjoy!

VEGAN CREAM OF TOMATO SOUP

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.

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.