Best Vegan Tomato Soup Recipes

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

WORLD'S BEST VEGAN TOMATO SOUP

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Add tomatoes, bell pepper, carrot, and garlic cloves. Cook and stir until softened, about 15 minutes. Stir in sugar.
• Fill blender or food processor halfway with the tomato mixture. Cover and hold lid down with a potholder. Blend until smooth, adding 1/2 the basil and pouring in 1/2 the vegetable stock slowly. Transfer soup mixture to a large pot. Repeat with remaining tomato mixture, basil, and vegetable stock.
• Bring soup to a simmer over medium heat. Continue simmering until flavors combine, about 20 minutes. Add salt, pepper, and remaining olive oil.

EASY TOMATO FLORENTINE SOUP (VEGAN TOO!)

Steps:

• Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
• Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.

CHEATING TOMATO SOUP (QUICK EASY AND VEGAN)

Steps:

• heat oil in large saucpan add onion and fry gently for 5 minutes, add garlic and fry for further 2 minutes and sugar stir gently fry for furtehr 3 minutes.
• add all other ingredients stir well and simmer for about 10 minutes.
• serve with bread and a swirl of cream/ yogurt.

INSTANT POT® EASY VEGAN TOMATO AND BASIL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
• Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Blend with an immersion blender until creamy.

VEGAN TOMATO SOUP

Steps:

• Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
• Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

QUICK AND EASY VEGAN TOMATO SOUP

Steps:

• Pour tomato sauce into one or more microwaveable bowls or a saucepan. Slowly stir in non-dairy milk until desired color and consistency are achieved. Add seasonings to taste.
• Microwave about 2 minutes (or until hot) or heat on stove.
• Serve with vegan grilled cheese or your favorite sandwich or salad.

ULTIMATE VEGAN TOMATO SOUP

Steps:

• Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
• Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
• Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.

ROGERS TOMATO SOUP CAKE (CAN'T BELIEVE IT'S VEGAN)

Steps:

• Preheat oven to 350*.
• Cream butter and sugar.
• Dissolve baking soda in tomato soup and add to creamed mixture.
• Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
• Pour batter into 8'x8' cake pan.
• Bake 30-35 minutes.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

A SIMPLE TOMATO SOUP RECIPE (VERY VEGAN FRIENDLY)

Steps:

• Stove top: In a large pot over medium heat melt the butter/oil. Add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
• Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
• Stir in the tomatoes, the juices from the cans, and broth.
• Simmer for fifteen minutes or so, then puree with a hand blender until smooth. If you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. Taste and adjust with more salt if necessary.
• Crock Pot: Follow directions #1 and #2 above. After sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. Simmer on HIGH for about 1 1/2 hours then LOW for about 3 hours longer.
• About 5 minutes before serving, I poured in about 5 ounces of the coconut milk. Stir and taste. Add more coconut milk for a more pronounced taste, as desired.
• Serving suggestions from the Apartment Therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
• For the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.

A SIMPLE TOMATO SOUP RECIPE (VERY VEGAN FRIENDLY)

Steps:

• Stove top: In a large pot over medium heat melt the butter/oil. Add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
• Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
• Stir in the tomatoes, the juices from the cans, and broth.
• Simmer for fifteen minutes or so, then puree with a hand blender until smooth. If you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. Taste and adjust with more salt if necessary.
• Crock Pot: Follow directions #1 and #2 above. After sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. Simmer on HIGH for about 1 1/2 hours then LOW for about 3 hours longer.
• About 5 minutes before serving, I poured in about 5 ounces of the coconut milk. Stir and taste. Add more coconut milk for a more pronounced taste, as desired.
• Serving suggestions from the Apartment Therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
• For the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.

CREAMY VEGAN TOMATO SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Drain the peeled tomatoes and reserve the liquid. Place the tomatoes evenly on the lined sheet pan. Spread the mirepoix on the sheet pan with the tomatoes. Drizzle the tomatoes and mirepoix with oil, and sprinkle with red pepper flakes and salt.
• Bake until the mirepoix is lightly browned, about 30 minutes. Allow to cool slightly.
• Place the cooked tomato mixture in a blender using tongs, along with the vegetable broth, bread and reserved tomato juice, Blitz until smooth and transfer to a medium soup pot.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide the soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.