Easy VeganTomato Soup 4

easy vegan tomato soup

This recipe for Easy VeganTomato Soup is simple and simple and can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. It is suitable to be made with vegan tomatoes sauce in winter.

Easy VeganTomato Soup is even though it’s just soup, it feels like a meal. What I love about this recipe is that it can be made with fresh tomatoes like we are using summer, or with canned canned tomatoes in winter when fresh tomatoes are long gone.

Ingredients in Easy VeganTomato Soup: olive oil, onion,carrot (or celery), tomatoes (fresh or canned), veggie broth, seasonings, basil, cashews. Short and sweet.

So how to make tomato soup – in a nutshell: saute onion and carrots.Add tomatoes, veggie broth, and salt and simmer 10 minutes. Add basil and blend. Add vegan sour cream or sub cashews. That’s all the Easy VeganTomato Soup is ready.

Easy VeganTomato Soup
Easy VeganTomato Soup saute stage

Quarter the tomatoes and simmer with the veggie broth, covered, until broken down, about 10-15 minutes. Using an immersion blender makes this especially quick and easy. Then add vegan sour cream or half and half. Or, for a diffirent option, add raw cashews to the simmering tomatoes to soften before blending.

Easy VeganTomato Soup 2
Easy VeganTomato Soup blend stage

Serve the tomato soup up with a few basil ribbons, homemade pesto, pita bread, or sourdough croutons.

Easy VeganTomato Soup Ingredients

  • 4 tablespoons coconut oil or olive oil
  • 1 extra-large onion, diced
  • 1 cup carrots, thinly sliced or sub celery or red bell pepper
  • 2 lbs fresh tomato or one, 28-ounce can of cannep tomato
  • 1 cup water plus 2 veggie bouillon cubes
  • 2 tablespoons sugar or sugar alternative
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 10–15 basil leaves
  • pinch cayenne (optional, but good)
  • 1/2 tablespoon vegan sour cream or half and half or sub-cashews-see notes
Easy VeganTomato Soup 3
Easy VeganTomato Soup serve with croutons, hommade pesto and chopped tomato

Easy VeganTomato Soup Instructions

  • Heat oliv oil or coconut oil in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 4-5 minutes. Add the carrots, lower heat to medium, saute 4-5 minutes more until onions are golden and fragrant.
  • Add the tomatoes, water, veggie bouillon cubes, or veggie broth or just water, sugar, salt and pepper. If use cashews, add cashews. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
  • Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.
  • Return it to the pot. Stir in the vegan sour cream. If you have cooked tomatoes with cashew, you can skip this step.
  • Taste and adjust salt and sugar. Add a little pinch of cayenne.
  • Serve in bowls with basil ribbons, pesto, croutons, or fresh halved little tomatoes.
Easy VeganTomato Soup 4
Easy VeganTomato Soup serve with coconut flakes, petso and basil leavs

Easy VeganTomato Soup Notes

  • If use this cashew, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little more longer.
  • To use veggie broth or veggie stock instead of veggie bouillon cubes or jus water- feel free, but you will need to increase the salt to taste.
  • If you like soup more liquid, don’t be afraid to use extra water.
  • Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom.

easy vegan tomato soup

Recipe by CuhabegCourse: SoupsCuisine: AmericanDifficulty: Beginner
Servings

8-10

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

268

kcal
Total time

25

minutes

This recipe for Easy VeganTomato Soup is simple and simple and can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. It is suitable to be made with vegan tomatoes sauce in winter.

Ingredients

  • 4 tablespoons coconut oil or olive oil

  • 1 extra-large onion, diced

  • 1 cup carrots, thinly sliced or sub celery or red bell pepper

  • 2 lbs fresh tomato or one, 28-ounce can of cannep tomato

  • 1 cup water plus 2 veggie bouillon cubes

  • 2 tablespoons sugar or sugar alternative

  • 1 teaspoon salt, more to taste

  • 1/2 teaspoon pepper

  • 10–15 basil leaves

  • pinch cayenne (optional, but good)

  • 1/2 tablespoon vegan sour cream or half and half or sub-cashews-see notes

Directions

  • Heat oliv oil or coconut oil in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 4-5 minutes. Add the carrots, lower heat to medium, saute 4-5 minutes more until onions are golden and fragrant.
  • Add the tomatoes, water, veggie bouillon cubes, or veggie broth or just water, sugar, salt and pepper. If use cashews, add cashews. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
  • Using an immersian blender, blend the soup adding the basil leaves. Or you can blend in a blender.
  • Return it to the pot. Stir in the vegan sour cream. If you have cooked tomatoes with cashew, you can skip this step.
  • Taste and adjust salt and sugar. Add a little pinch of cayenne.
  • Serve in bowls with basil ribbons, pesto, croutons, or fresh halved little tomatoes.

Notes

  • If use this cashew, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little more longer.
  • To use veggie broth or veggie stock instead of veggie bouillon cubes or jus water- feel free, but you will need to increase the salt to taste.
  • If you like soup more liquid, don’t be afraid to use extra water.
  • Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom.

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