Easy To Make Vegan Tomato Soup

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Easy To Make Vegan Tomato Soup

“Vegan tomato soup recipe made with tomatoes, potatoes, red peppers, basil, and onions. Use fresh tomatoes, and basil for great fresh taste..”

vegan tomato soup

Hey Folks, I wanted to share a vegan tomato soup recipe I found from Cafe Delites. The weather here in Atlanta, is terrible, and this California girl cannot take it. I have been looking for some soups to help me keep my weight in check but that pack a full amount of flavor. This vegan tomato recipe definitely fits the bill.   I have never made tomato soup and never thought to make it. My boyfriend loves tomato soup with grilled cheese sandwiches, so it started to come on my radar. Many of the recipes I found, were not vegan-friendly. I had no idea that they used heavy creams in their recipes. When I found this recipe, I was excited to try it for myself. As I tried to gather all the things, I realized, there was no way I was going to find fresh tomatoes. They were out of season where I lived. I grew some tomatoes in the summertime, but I didn’t have any. I think I will save this vegan tomato soup recipe for summer when I have a full harvest of tomatoes. I am sure it would taste amazing!   In addition to fresh tomatoes, make sure you get some fresh basil. At most stores, you can buy a plant directly from the store, or you can grow one from seed. If you are a beginner gardener like me, it’s best to buy the plant and transplant to pot.
Print Recipe
Easy To Make Vegan Tomato Soup
Vegan tomato soup recipe made with tomatoes, potatoes, red peppers, basil, and onions. Use fresh tomatoes, and basil for great fresh taste..
Course Main Dish
Cuisine Vegan
Servings
Ingredients
Course Main Dish
Cuisine Vegan
Servings
Ingredients
Instructions
  1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
  4. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Print Recipe
Easy To Make Vegan Tomato Soup
Vegan tomato soup recipe made with tomatoes, potatoes, red peppers, basil, and onions. Use fresh tomatoes, and basil for great fresh taste..
Course Main Dish
Cuisine Vegan
Servings
Ingredients
Course Main Dish
Cuisine Vegan
Servings
Ingredients
Instructions
  1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
  4. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
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