Creamy Dreamy Vegan Tomato Soup: Simple & Delicious Recipes
Tomato soup is a classic comfort food, perfect for a chilly day or a light lunch. But did you know you can easily make it vegan without sacrificing any of the deliciousness? This post will guide you through several amazing vegan tomato soup recipes, from basic and easy to slightly more complex and flavorful. We’ll explore different ingredients, techniques, and toppings to create the ultimate vegan tomato soup experience. Get ready to cozy up with a bowl of pure comfort!
Why Vegan Tomato Soup?
Traditional tomato soup often contains dairy, whether it’s cream, milk, or butter. By making it vegan, we eliminate these ingredients and replace them with plant-based alternatives. This not only makes it suitable for vegans but also often results in a lighter and healthier soup. Plus, vegan tomato soup can be just as creamy and flavorful, thanks to ingredients like cashews, coconut milk, or even simply well-blended tomatoes!
Recipe 1: The Easiest Vegan Tomato Soup (Ready in Under 30 Minutes!)
This recipe is perfect for busy weeknights when you need a quick and satisfying meal.
Ingredients:
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 2 (28-ounce) cans crushed tomatoes
* 4 cups vegetable broth
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* Salt and black pepper to taste
* Optional: 1 tablespoon balsamic vinegar
* Optional: Fresh basil leaves for garnish
Instructions:
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
3. Season and Simmer: Add the dried basil, dried oregano, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be cautious when blending hot liquids).
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add balsamic vinegar for a touch of acidity, if desired.
6. Serve: Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot.
Tips and Variations:
* Spice it up: Add a pinch of red pepper flakes for a touch of heat.
* Add sweetness: A teaspoon of sugar or maple syrup can balance the acidity of the tomatoes.
* Boost the flavor: A bay leaf added during simmering can add depth of flavor. Remember to remove it before blending.
* Serve with grilled cheese: While not vegan on its own, a vegan grilled cheese sandwich made with plant-based cheese is the perfect accompaniment to this soup.
Recipe 2: Creamy Cashew Tomato Soup (Dairy-Free Perfection)
This recipe uses soaked cashews to create a creamy and luxurious texture without any dairy. It’s surprisingly easy to make and incredibly satisfying.
Ingredients:
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup vegetable broth
* 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon smoked paprika
* Salt and black pepper to taste
* Optional: 1 tablespoon nutritional yeast for cheesy flavor
* Optional: Fresh parsley for garnish
Instructions:
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes (with their juice), and vegetable broth. Stir well to combine.
3. Season and Simmer: Add the dried basil, dried oregano, smoked paprika, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend with Cashews: Drain the soaked cashews and add them to the pot. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be cautious when blending hot liquids).
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add nutritional yeast for a cheesy flavor, if desired.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Tips and Variations:
* Soaking Cashews: Soaking the cashews is crucial for a smooth and creamy texture. If you’re short on time, you can boil the cashews for 10-15 minutes instead of soaking them.
* Roasted Vegetables: Roasting the onions and garlic before adding them to the soup can enhance the flavor. Roast them in a 400°F (200°C) oven for about 20 minutes, or until softened and slightly caramelized.
* Add Greens: Stir in a handful of chopped spinach or kale during the last few minutes of cooking for added nutrients and flavor.
* Coconut Milk Variation: For a richer, even creamier soup, substitute 1/2 cup of the vegetable broth with full-fat coconut milk. This will add a subtle coconut flavor.
Recipe 3: Roasted Tomato and Red Pepper Soup (Smoky and Sweet)
Roasting the tomatoes and red peppers brings out their natural sweetness and creates a smoky, complex flavor in this soup.
Ingredients:
* 1.5 pounds Roma tomatoes, halved
* 2 red bell peppers, quartered and seeded
* 1 medium yellow onion, quartered
* 4 cloves garlic, unpeeled
* 2 tablespoons olive oil
* Salt and black pepper to taste
* 4 cups vegetable broth
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* Optional: A drizzle of balsamic glaze for serving
* Optional: Vegan croutons for topping
Instructions:
1. Roast the Vegetables: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the tomatoes, red peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat. Roast for 30-40 minutes, or until the vegetables are softened and slightly charred.
2. Cool and Peel Garlic: Let the vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins.
3. Blend the Soup: Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth, smoked paprika, and dried thyme. Blend until smooth.
4. Simmer (Optional): For a richer flavor, pour the blended soup into a pot and simmer over low heat for 10-15 minutes.
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed.
6. Serve: Ladle the soup into bowls and drizzle with balsamic glaze, if desired. Top with vegan croutons. Serve hot.
Tips and Variations:
* Roasting Time: The roasting time may vary depending on the size of your vegetables. The key is to roast them until they are softened and slightly charred, which will bring out their sweetness.
* Add Heat: Include a jalapeño pepper (seeded or unseeded, depending on your spice preference) on the baking sheet with the other vegetables for a spicy kick.
* Smoked Paprika: Don’t skip the smoked paprika! It adds a wonderful smoky flavor that complements the roasted vegetables perfectly.
* Herbs: Experiment with different herbs, such as rosemary or oregano, for a unique flavor profile.
Recipe 4: Spicy Vegan Tomato Soup with Coconut Milk (Thai-Inspired)
This recipe combines the comforting flavors of tomato soup with the exotic flavors of Thai cuisine. The coconut milk adds creaminess, while the ginger, chili, and lime juice add a zesty kick.
Ingredients:
* 1 tablespoon coconut oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 red chili, finely chopped (remove seeds for less heat)
* 1 (28-ounce) can crushed tomatoes
* 1 (13.5-ounce) can full-fat coconut milk
* 2 cups vegetable broth
* 1 tablespoon soy sauce or tamari (for gluten-free)
* 1 tablespoon lime juice
* Salt and black pepper to taste
* Optional: Fresh cilantro for garnish
Instructions:
1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, grated ginger, and chopped chili and cook for another minute until fragrant.
2. Add Tomatoes and Liquids: Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir well to combine.
3. Season and Simmer: Add the soy sauce or tamari, lime juice, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be cautious when blending hot liquids).
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more lime juice for extra tang, or more chili for more heat.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot.
Tips and Variations:
* Spice Level: Adjust the amount of chili to your preference. You can also use a pinch of red pepper flakes instead of a fresh chili.
* Add Vegetables: Add diced bell peppers, mushrooms, or zucchini to the soup for extra nutrients and texture.
* Lime Zest: Add a teaspoon of lime zest along with the lime juice for a more intense citrus flavor.
* Serve with Rice Noodles: For a heartier meal, serve the soup over cooked rice noodles.
Recipe 5: Creamy Vegan Tomato Soup with White Beans (Protein-Packed)
This recipe adds white beans to the soup, making it more filling and providing a good source of plant-based protein. The beans also contribute to a creamy texture when blended.
Ingredients:
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
* 4 cups vegetable broth
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* Salt and black pepper to taste
* Optional: 1/4 cup chopped fresh parsley
* Optional: A squeeze of lemon juice
Instructions:
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes, Beans, and Broth: Pour in the crushed tomatoes, cannellini beans, and vegetable broth. Stir well to combine.
3. Season and Simmer: Add the dried basil, dried oregano, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be cautious when blending hot liquids).
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add a squeeze of lemon juice for brightness, if desired.
6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Tips and Variations:
* Bean Options: You can use other types of white beans, such as Great Northern beans or navy beans, in place of cannellini beans.
* Add Vegetables: Add diced carrots, celery, or zucchini to the soup for extra nutrients and texture.
* Rosemary: Add a sprig of fresh rosemary during simmering for a warm, earthy flavor. Remove the rosemary before blending.
* Make it Chunky: If you prefer a chunkier soup, only blend half of the soup and leave the rest chunky.
Essential Tips for Perfect Vegan Tomato Soup
No matter which recipe you choose, these tips will help you create the best possible vegan tomato soup:
* Use High-Quality Tomatoes: The quality of your tomatoes will significantly impact the flavor of your soup. Choose ripe, flavorful tomatoes or high-quality canned tomatoes.
* Don’t Skimp on the Aromatics: Onions, garlic, and other aromatics are essential for building flavor. Sauté them until softened and fragrant before adding the tomatoes.
* Simmer, Simmer, Simmer: Simmering the soup allows the flavors to meld together and deepen. Don’t rush this step.
* Taste and Adjust Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Salt, pepper, and a touch of acidity (like balsamic vinegar or lemon juice) can make a big difference.
* Blend Carefully: When blending hot liquids, be extremely cautious. Vent the blender lid and start on a low speed to prevent splattering.
* Garnish Generously: A sprinkle of fresh herbs, a drizzle of olive oil, or a dollop of vegan sour cream can elevate your soup to the next level.
Toppings for Vegan Tomato Soup
Toppings can add texture, flavor, and visual appeal to your vegan tomato soup. Here are some ideas:
* Fresh Herbs: Basil, parsley, cilantro, chives
* Vegan Croutons: Homemade or store-bought
* Toasted Seeds: Pumpkin seeds, sunflower seeds
* Drizzle of Olive Oil: Adds richness and flavor
* Vegan Sour Cream or Yogurt: Adds creaminess and tang
* Avocado: Adds creaminess and healthy fats
* Roasted Vegetables: Adds texture and flavor
* Red Pepper Flakes: Adds heat
* Balsamic Glaze: Adds sweetness and acidity
Making Ahead and Storing Vegan Tomato Soup
Vegan tomato soup is a great make-ahead meal. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
* Refrigerating: Allow the soup to cool completely before storing it in an airtight container in the refrigerator.
* Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers to allow for expansion during freezing.
* Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. If the soup is frozen, thaw it in the refrigerator overnight before reheating.
Conclusion
Vegan tomato soup is a versatile and delicious dish that can be enjoyed year-round. With these recipes and tips, you can easily create a flavorful and comforting soup that is both healthy and satisfying. Experiment with different ingredients and toppings to find your perfect combination. Happy cooking!