Get the Recipe: Vegan Tomato Soup Recipe
This vegan tomato soup with herbs and roasted vegetables is the perfect comfort food for a cold evening! Creamy and with a deep, savory flavor, it’s great served with grilled cheese. Also super easy to make with simple ingredients!
Ingredients
- 1 1/2 lbs tomatoes, chopped
- 3 tbsp olive oil
- 2 medium red bell peppers, de-seeded and chopped
- 2 large red onions, chopped
- 4 cloves garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 2 1/2 cups vegetable stock
- 1/2 tsp black pepper
- 1 cup fresh cilantro, tightly packed
- 1 cup vegan cream
Equipment
- Conventional oven
- Baking dish
- Blender or food processor
- Saucepan
Instructions
- Preheat the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish.3 tbsp olive oil
- Add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together. Then, season with onion powder, paprika, dried thyme and 1/2 tsp salt.1 1/2 lbs tomatoes, 2 medium red bell peppers, 2 large red onions, 4 cloves garlic, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried thyme, 1 tsp salt
- Drizzle some more olive oil on top or spray with cooking spray, and bake in the preheated oven for an hour, until the vegetables are softened and caramelised.
- Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, the rest of the salt, pepper and fresh cilantro. Blend until smooth.1 tsp salt, 2 1/2 cups vegetable stock, 1 cup fresh cilantro, 1/2 tsp black pepper
- Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more.1 cup vegan cream
- Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.
Notes
How to freeze and reheat vegan tomato soup
Make the soup as per the instructions above, but don't add the cream. Allow it to cool down fully in the fridge, then transfer to a large freezer-friendly container. Keep in the freezer for up to 3 months.
To reheat, allow to thaw fully in the fridge overnight, then reheat on the stove over a medium heat for around 5-7 minutes, also adding the vegan cream.
Calories: 131kcal, Carbohydrates: 13g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 616mg, Potassium: 389mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2065IU, Vitamin C: 53mg, Calcium: 28mg, Iron: 1mg