Creamy Vegan Fresh Tomato Soup Recipes

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CREAMY COCONUT TOMATO SOUP



Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
  • Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
  • Ladle the soup into bowls and serve.

VEGAN TOMATO SOUP



Vegan Tomato Soup image

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Provided by Karin50

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

Time 1h5m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g

VEGAN CREAMY TOMATO SOUP



Vegan Creamy Tomato Soup image

Make and share this Vegan Creamy Tomato Soup recipe from Food.com.

Provided by WJKing

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

29 ounces whole tomatoes
4 large tomatoes, quartered
3 tablespoons garlic, minced
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons fresh basil

Steps:

  • Fry onion & garlic in bottom of large kettle.
  • Add tomatoes (I like to mix fresh & canned, but use whatever you have!).
  • Stir & cook over medium heat until tomatoes are totally soft.
  • Add basil & stir.
  • Remove from heat & let cool a few minutes.
  • Process in Vitamix (or skip the cooling step & process on the (turned off) stove - using a stick blender/wand.

Nutrition Facts : Calories 149, Fat 7.6, SaturatedFat 1.1, Sodium 22.1, Carbohydrate 19.4, Fiber 5.3, Sugar 11.4, Protein 4.2

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