Easy Vegan Tomato Soup 🍅✨
Tomato Soup Recipe:
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium carrot, peeled and diced
3 stalks celery, diced
5 cloves garlic, minced
56 ounces fresh or canned tomatoes, chopped, keep liquids
3 tablespoons raw sugar/coconut sugar
2 teaspoons dried oregano
salt & pepper to taste, I use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
4 cups vegetable broth
2 tablespoons – ¼ cup cashew cream, or vegan heavy cream
Instructions
In a large, deep pot over medium-high heat, heat the olive oil.
Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
Scoop out the soup and in a few batches (so you don’t overfill your blender and it doesn’t overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
To get the recipe you can also search “Tomato Soup Jessica in the Kitchen” on Google or head to the link in my bio!
#vegansoup #veganrecipe #soupseason #easysouprecipe #tomatosoup
Making a delicious vegan tomato soup at home is an excellent way to enjoy a warm, nutritious meal without complicated ingredients. This recipe focuses on simple, fresh produce like onions, carrots, celery, and garlic, which not only boost flavor but also provide health benefits like antioxidants and vitamins. One key step that enhances this soup is allowing the vegetables to sweat in olive oil, which helps to release their natural juices and develop depth of flavor. Then, adding either fresh or canned tomatoes — including their liquids — ensures the soup's body and tomato richness. The addition of three tablespoons of raw sugar or coconut sugar balances the acidity of the tomatoes, giving the soup a smooth and slightly sweet taste. The use of dried oregano adds an herby note, pairing wonderfully with the garlic and fresh vegetables. For seasoning, sea salt and ground black pepper are ideal to taste, adjusting as you blend to reach your preferred flavor. The vegetable broth not only carries but enriches these flavors into a comforting base. Blending the soup carefully preserves the freshness and texture, producing a creamy consistency that feels indulgent but is entirely plant-based. Incorporating cashew cream or vegan heavy cream at the end adds a luscious, velvety finish without any dairy, making this recipe perfect for vegans and those who are lactose intolerant. For added depth, some home cooks find that a tablespoon of tomato paste contributes a richer, more concentrated tomato essence — this tip is helpful if you prefer a bolder flavor. This is especially relevant in cooler months or fall, when cozy soups are a must-have. Serving suggestions include a variety of toppings like fresh basil, toasted bread croutons, or a drizzle of extra virgin olive oil to elevate the dining experience. This soup is not only a quick weeknight option but also versatile for meal prepping. This recipe resonates with the hashtag #vegansoup and #easysouprecipe communities online, highlighting its popularity among those seeking straightforward, wholesome vegan meals. When searching for "Tomato Soup Jessica in the Kitchen" you can find additional variations and tips on making this comforting bowl your own. Enjoy this vibrant and nourishing vegan tomato soup as a staple in your kitchen collection.
Looking yummy 😍