Vegan Tomato Soup Food

EASY ROASTED TOMATO BASIL SOUP

Steps:

• Heat oven to 450 degrees F.
• In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
• Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.
• Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
• In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
• Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
• Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!

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

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!

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.

PLANT-BASED|VEGAN TOMATO BASIL SOUP

Steps:

• Preheat oven to 400 degrees F
• Cut the Roma tomatoes in half and place on baking sheet
• Wrap the garlic heads in foil and place on the baking sheet with the tomatoes
• Add the onions to the baking sheet along with the tomatoes and garlic
• Roast the veggies in the oven for 45 minutes to an hour. They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.
• Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.
• In a blender, blend garlic, onions, and tomatoes, hot sauce, 1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.
• Add 1/2 of the basil and blend
• Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.
• Taste and if it's too sweet, adjust with a little apple cider vinegar. If it's too sour, sprinkle in more brown sugar.
• Serve warm soup and enjoy!

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.

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.

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!

VEGAN TOMATO BASIL SOUP

Steps:

• In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
• Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
• Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.

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:

• 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.

ULTIMATE VEGAN TOMATO SOUP

Steps:

• Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
• Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
• Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.

VEGAN TOMATO SOUP

Steps:

• Over medium heat, in a large pot, add oil and butter. Once melted completely, add onion and saute until lightly browned, about 5 minutes.
• Add garlic and saute for 1 more minute.
• Add tomatoes (with juices), broth and cream. Break apart the tomatoes with the back of the spoon or a potato masher.
• Add sugar, oregano, basil, celery seed, salt, pepper and red pepper flakes. Turn heat up to high and bring to a boil. Once boiling, reduce to low and simmer for 30-45 minutes (*see notes).
• Let cool and place into blender. Do not fill blender more than 2/3 full. Do in batches if needed.

VEGAN TOMATO SOUP RECIPE

Steps:

• Preheat the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish.
• Add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together. Then, season with onion powder, paprika, dried thyme and 1/2 tsp salt.
• Drizzle some more olive oil on top or spray with cooking spray, and bake in the preheated oven for an hour, until the vegetables are softened and caramelised.
• Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, the rest of the salt, pepper and fresh cilantro. Blend until smooth.
• Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more.
• Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.

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.

VEGAN TOMATO SOUP

Steps:

• Melt butter in a saucepan or dutch oven.
• Add the onion and cook for a minute or two until slightly tender. Stir in the garlic and brown sugar. Cook for one minute.
• Add tomatoes with their juices and vegetable broth. Bring to a boil, then reduce to a simmer (low boil) and cook uncovered for 20 minutes.
• Blend the Soup. Remove the center cap from your blender lid. Add the tomato mixture and beans (if using), filling the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a relatively smooth soup, leaving some texture. Transfer to a bowl, then repeat with remaining ingredients from the pan.
• Season with salt and pepper to taste.

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.

15-MINUTE TOMATO AND BASIL SOUP

Steps:

• Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften. Season well with salt and pepper (approx. 1 teaspoon of each to start with).
• Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
• Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble. Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
• After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
• Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
• Adjust the seasoning and serve with chopped fresh basil and sides such as fresh bread. Additional topping ideas include homemade cashew cream, vegan parmesan, and vegan pesto.

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.

I TRIED THIS VEGAN TOMATO SOUP RECIPE, AND I WILL NEVER GO BACK TO THE CANNED KIND

Steps:

• Add garlic, tomatoes, onion, basil, chili peppers, salt and pepper, and olive oil to an oven-safe Dutch oven, cover, and roast for 30 minutes at 480°F.⁣
• Remove pot from oven, and discard garlic peels and chili pepper stems.
• Pour in coconut milk and veggie broth, and blend until smooth.
• Garnish with red pepper flakes, more basil, and coconut milk, and enjoy!

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.

ROGERS TOMATO SOUP CAKE (CAN'T BELIEVE IT'S VEGAN)

Steps:

• Preheat oven to 350*.
• Cream butter and sugar.
• Dissolve baking soda in tomato soup and add to creamed mixture.
• Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
• Pour batter into 8'x8' cake pan.
• Bake 30-35 minutes.

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!

BEST VEGAN TOMATO BISQUE

Steps:

• Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
• Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
• Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
• Pour into bowls. Serve with toasted bread or this grilled cheese!

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.

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:

• 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 LENTIL SOUP

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.