Worlds Best Vegan Tomato Soup Food

ULTIMATE VEGAN TOMATO SOUP

Ultimate Vegan Tomato Soup image

This soup is the ultimate tomato soup with bite! It is quite easy to make and is a hit with those who like food on the spicy side. It also caters to dietary restrictions or can be altered if not required.

Provided by cookingfor9

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

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups diced fresh tomatoes
1 medium onion, sliced
2 each jalapeno peppers, sliced
2 cups vegetable broth
1 teaspoon white sugar
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons vegan butter
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 15.5 g, Fat 6.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 405.4 mg, Sugar 8.7 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

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