🍅 The Best Creamy Vegan Tomato Soup (Easy & Comforting Recipe)
🍅 The Best Creamy Vegan Tomato Soup (A Cozy Autumn Recipe) 🍅
There is nothing more comforting than a warm bowl of creamy tomato soup. It is a timeless classic, perfect for a chilly autumn day. It is often served alongside a gooey grilled cheese sandwich. This is a meal that brings instant comfort.
However, that classic creamy texture usually comes from dairy. Heavy cream or milk are common ingredients. But what if you are following a vegan diet? The great news is that you can make a version that is just as rich and velvety.
This guide will give you the best recipe for vegan tomato soup. It is simple, delicious, and completely plant-based. Get ready to enjoy your favorite comfort food in a new, compassionate way. 🥣
🤔 What is the Secret to a Creamy Vegan Soup?
The secret to a creamy vegan tomato soup is choosing the right plant-based ingredient. You need something that can replicate the richness of dairy cream. There are a few excellent options that work beautifully in this recipe.
The number one choice is full-fat canned coconut milk. This is a fantastic secret weapon. The high fat content creates an incredibly silky and luxurious texture. The tomato and herbs will mask any strong coconut flavor. It is the easiest way to achieve creaminess. 🥥
Another great option is to use raw cashews. If you soak cashews in hot water and then blend them, they create a very rich and neutral-tasting cream. Either of these methods will give you a perfect, velvety soup. A powerful immersion blender is also a key tool for a smooth finish.
✅ How Do You Make the Best Vegan Tomato Soup?
This simple, one-pot recipe is a game-changer. It is packed with flavor and comes together in about 30 minutes. This will become your new go-to recipe for vegan tomato soup. It is perfect for a quick and easy weeknight dinner.
What Ingredients Do You Need?
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2-3 cloves of garlic, minced
- 1 large can (28 oz / 800g) of high-quality crushed or whole tomatoes
- 2 cups of vegetable broth
- 1 teaspoon of dried basil and 1/2 teaspoon of dried oregano
- 1/2 cup of full-fat canned coconut milk
- Salt and black pepper to taste
- Optional: 1 teaspoon of maple syrup to balance the acidity
What Are the Instructions?
1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Simmer the Soup: Pour in the canned tomatoes, vegetable broth, dried basil, and oregano. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 15 minutes. This allows the flavors to meld together.
3. Blend Until Smooth: Use an immersion blender to blend the soup directly in the pot. Blend until it is completely smooth and velvety. If you do not have one, you can carefully transfer the soup in batches to a regular blender.
4. Add the Creaminess: Stir in the 1/2 cup of coconut milk. Let the soup warm through gently, but do not let it boil again. Season with salt, pepper, and the optional maple syrup to taste.
🍞 What Can You Serve with Your Tomato Soup?
No bowl of vegan tomato soup is complete without the perfect pairing. The classic choice is a vegan grilled cheese sandwich. Use your favorite plant-based cheese and butter on some hearty bread. It is perfect for dipping.
You can also top your soup with some crunchy homemade croutons. A swirl of extra coconut cream on top looks beautiful. A sprinkle of fresh basil or parsley also adds a burst of freshness. Enjoy this warm and comforting meal!🌿