A Simple Tomato Soup Recipe Very Vegan Friendly

A SIMPLE TOMATO SOUP RECIPE (VERY VEGAN FRIENDLY)

A Simple Tomato Soup Recipe (Very Vegan Friendly) image

Found on Apartment Therapy via Melissa Clark's Cook This Now. The test recipe was cut in half. Fire-roasted tomatoes are strongly suggested for this soup recipe. Both stove top and crock pot directions are given.

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, olive oil (we used a combination of olive oil mostly and solid coconut oil) or 4 tablespoons coconut oil (we used a combination of olive oil mostly and solid coconut oil)
2 medium yellow onions, thinly sliced
1 teaspoon sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili flakes
2 (28 ounce) cans whole tomatoes (pref. fire-roasted)
6 cups vegetable broth
1 (14 ounce) can coconut milk

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.

Nutrition Facts : Calories 386.6, Fat 19.9, SaturatedFat 15.7, Cholesterol 20.4, Sodium 434.1, Carbohydrate 52.3, Fiber 4.8, Sugar 44.7, Protein 4.1

SIMPLE TOMATO SOUP

Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

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