Vegan Tomato Soup

Easy Vegan Tomato Soup that's ready in less than 30 minutes! by @healthynibs

I’m so not ready for it to be Monday already, yet here we are on tax day—my favorite day of the year. I suppose I can’t complain too much because I don’t handle my taxes. Contrary to popular belief, I’m not that great with numbers, and I’m worse at managing my finances. I’m just glad that I can shove those responsibilities to someone else.

I only deal with food, and, occasionally, art. Let’s move on to things that are slightly more in my wheelhouse.

I’ve been having serious cravings for tomato soup lately, and the only way I know how to deal with them is to make it myself. This recipe is lightly adapted from a tomato soup recipe I found on Chowhound. I made quite a number of modifications here, but the most significant one would be swapping heavy cream for light coconut milk. I had my doubts about whether the coconut milk would work, but you don’t actually taste it at all! If you don’t have coconut milk lying around, soy milk or almond milk will work, too.

Only 30 minutes stand between you and delicious and creamy vegan tomato soup. It’s tangy, creamy, and perfect as an appetizer or a meal on its own with some croutons.

Easy Vegan Tomato Soup that's ready in less than 30 minutes! by @healthynibs
Easy Vegan Tomato Soup that's ready in less than 30 minutes! by @healthynibs

Easy Vegan Tomato Soup that's ready in less than 30 minutes! by @healthynibs

MASTER MY MISTAKES / COOKING NOTES

  • Be careful with the tomatoes: In the directions, I ask that you break up the tomatoes with the back of a wooden spoon. Be careful, though! The tomatoes are incredibly squirty (<—probably not a real adjective, but you get the picture).
  • Try to use a blender to mix the soup: Normally, I would use an immersion blender to blend soups right in the pot, but in this case, I highly recommend using a blender. The tomatoes squirt everywhere, and you’ll just create a huge mess if you use an immersion blender.
  • Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth. You can also a bigger batch of cashew cream. Just remember you want a 1:1 cashew cream to water ration.

By the way, is it just me, or does the cashew cream drizzle on this soup look a bit like Bob Marley?

Vegan Tomato Soup 12

If you make this recipe, please let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump! Seeing your photos make my day!

Serves Makes 4 one-cup servings.

Vegan Tomato Soup

This easy vegan tomato soup is the perfect appetizer. It's ready in 30 minutes! Lightly adapted from Chowhound .

8 minPrep Time

20 minCook Time

28 minTotal Time

Save Recipe

Ingredients

  • 1 TBS olive oil
  • 1 small red onion, diced
  • 1 28-oz. (800g) can of whole peeled tomoates
  • 1 cup (240ml) water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika (regular sweet paprika works, too)
  • kosher salt to taste
  • 1/3 cup (80ml) light coconut milk
  • Optional toppings
  • freshly ground black pepper
  • basil leaves, julienned
  • cashew cream

Instructions

  1. 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.
  2. 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.
  3. Return soup to pot and stir in coconut milk.
  4. Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.

Notes

To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.

http://healthynibblesandbits.com/vegan-tomato-soup/

18 thoughts on “Vegan Tomato Soup

  1. Izzy @ She Likes Food

    Tax day is no fun even if you have someone else do the dirty work lol! But it definitely makes it way less fun if you have to do them yourself! This soup looks like the perfect thing to take my mind off all tax related stuff though! I love how creamy it looks! Now I just need a big grilled cheese to go with it 🙂

    Reply
  2. Pingback: 25 Veggie-Filled Soup Recipes to Nourish Your Body and Soul - C it Nutritionally

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