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Vegan Tomato Soup

4.9 from 14 reviews

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

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 28-ounce (800g) can of whole peeled tomoates
  • 1 cup (240ml) water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon 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

NUTRITION INFORMATION: Amount Per Serving: Calories: 124, Total Fat 7.8g, Saturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 349mg, Total Carbohydrate: 11.2g, Dietary Fiber: 4.6g, Sugar: 6.6g, Protein 4.6g

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.