Are you craving a warm, comforting bowl of tomato soup, but want to keep it plant-based? Look no further! This recipe delivers a rich, vibrant, and utterly delicious vegan tomato soup that's surprisingly easy to make. Forget those watery, bland versions – this recipe packs a flavour punch that will leave you wanting more. We'll cover everything from choosing the right tomatoes to perfecting the creamy texture, answering all your burning questions along the way.
What are the best tomatoes for vegan tomato soup?
The key to amazing tomato soup is using high-quality tomatoes. While canned tomatoes are convenient, fresh, ripe tomatoes will give you the best flavour. Look for varieties like heirloom tomatoes, Roma tomatoes (for their low water content), or even a mix for a complex flavor profile. If using canned, opt for whole peeled tomatoes—they offer more texture and flavor than diced.
How do I make vegan tomato soup creamy without cream?
Achieving that luxurious creaminess without dairy is simple! Here are a few secrets:
- Coconut milk: A full-fat can of coconut milk adds richness and a subtle sweetness that complements the tomatoes beautifully. Just be sure to stir it in gently at the end to avoid curdling.
- Cashews: Soaked cashews blended into the soup create an incredibly smooth and creamy texture. Simply soak them in hot water for at least 30 minutes before blending.
- Potatoes: Adding a diced potato while simmering the soup will thicken it naturally and add a subtle sweetness.
Can I make this soup ahead of time?
Absolutely! This vegan tomato soup tastes even better the next day. Make a big batch and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage—just remember to let it thaw completely before reheating.
What are some ways to add more flavor to vegan tomato soup?
Don't be afraid to experiment with flavors! Here are some ideas to elevate your soup:
- Fresh herbs: Basil, oregano, thyme, and parsley all complement tomato soup beautifully. Add them towards the end of cooking for maximum freshness.
- Spices: A pinch of red pepper flakes adds a touch of heat, while a bay leaf adds depth of flavor. Experiment with smoked paprika for a smoky twist.
- Roasted vegetables: Roasting garlic, onions, or carrots before adding them to the soup adds a deeper, sweeter flavor.
- Balsamic vinegar: A splash of balsamic vinegar adds a touch of acidity that balances the sweetness of the tomatoes.
Is vegan tomato soup healthy?
Yes! Tomato soup is naturally packed with vitamins and antioxidants. This vegan recipe is also free from dairy and cholesterol, making it a healthy and delicious option for a light meal or a hearty starter.
How can I make this vegan tomato soup recipe even richer?
For an ultra-rich soup, consider:
- Tomato paste: Adding a tablespoon or two of tomato paste intensifies the tomato flavor.
- Vegetable broth: Use a high-quality vegetable broth for a more flavorful base.
- A touch of sugar: A teaspoon of sugar can balance the acidity of the tomatoes and enhance the sweetness.
My vegan tomato soup is too watery, how can I thicken it?
If your soup is too watery, simmer it uncovered for a longer time to reduce the liquid. You can also add a cornstarch slurry (mix cornstarch with cold water before adding it to the soup) to thicken it.
Vegan Tomato Soup Recipe: Step-by-Step
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 oz canned whole peeled tomatoes, crushed
- 4 cups vegetable broth
- 1 medium potato, diced (optional, for creaminess)
- 1 (13.5 oz) can full-fat coconut milk
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, and potato (if using). Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potato is tender.
- Remove from heat and carefully blend the soup using an immersion blender or a regular blender (in batches).
- Stir in coconut milk, oregano, basil, salt, and pepper. Heat through gently. Do not boil.
- Garnish with fresh basil leaves, if desired, and serve warm.
Enjoy your delicious, homemade vegan tomato soup! This recipe is a fantastic starting point – feel free to adapt it to your taste preferences and experiment with different herbs and spices.
