Easy Hearty Vegan Tomato Soup Chock Full O Veggies Recipes

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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

EASY HEARTY VEGAN VEGETABLE SOUP



Easy Hearty Vegan Vegetable Soup image

Easy and filling. Idea came from an old Weight Watchers recipe. For best results, use vegetable bouillon or base without caramel color in order to makes a clear broth.

Provided by Shanda M

Categories     Spinach

Time 1h30m

Yield 10 cups

Number Of Ingredients 14

6 cups water
6 low-sodium vegetable bouillon cubes (or 3 double bouillon cubes)
1/2 cup onion, diced
4 garlic cloves, chopped or pressed
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 bell pepper, chopped
1/2 cup cabbage, chopped
1 cup zucchini, peeled and diced
1 cup broccoli floret
1 cup cauliflower floret
1 cup portabella mushroom, washed and sliced
2 cups fresh spinach, stems removed
1/4 cup lemon juice

Steps:

  • Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
  • Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
  • Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
  • Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.

EASY & HEARTY VEGAN TOMATO SOUP CHOCK FULL O VEGGIES



Easy & Hearty Vegan Tomato Soup Chock Full O Veggies image

Just because it's vegan doesn't mean it's tasteless! This soup is pretty rich and hearty, and it's a healthy meatless and animal-product-free version of the classic comfort food. It's a fun soup for the whole family, and your kids will LOVE it with grilled cheese sandwiches! I love my grilled cheese dipped in this soup. :) This is my very own recipe: my uncle is a professional chef and taught me how to cook in his massive kitchen but I can't do the insanely complex stuff he does. Thus while trying to find vegetarian and vegan recipes, I discovered this mixture by accident-- and have now perfected it instead of eating some overly salty Progresso crap. Other Notes: 1) This is the UPDATED recipe, the first one was kinda rough, I've perfected it now. 2) You can also use 1-2 bay leaves for extra kick but I usually don't keep them around. 3) Try it with some extra orzo or ditalini if you want to make a meal out of it!

Provided by the80srule

Categories     Chowders

Time 55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12

18 ounces tomato paste (I use 3 6-oz cans)
3 cups vegetable broth
2 tablespoons olive oil
3 tablespoons onion powder
2 teaspoons minced garlic (you can sub 1 tbsp garlic powder)
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1 (14 1/2 ounce) can diced new potatoes
1 (8 ounce) can corn
1 (15 1/2 ounce) can black beans
1/4 cup celery, finely chopped (including leaves)
3/4 cup ditalini, cooked al dente

Steps:

  • Rinse and drain all the canned food and put in a large bowl for now.
  • Finely chop the celery and put it in the bowl too.
  • Cook the ditalini al dente and put it aside for now, still in the water so it doesn't dry out.
  • Put the vegetable broth, oil, and tomato paste into a large saucepan, mix together on high heat.
  • When this completely melds, lower the heat and add the minced garlic, onion powder, black pepper, and basil. Stir.
  • Add the whole bowl of veggies and blend in well.
  • Drain the ditalini and add to the mix.
  • Let simmer for 10-15 minutes or until thick and bubbly.

Nutrition Facts : Calories 504.9, Fat 9, SaturatedFat 1.4, Sodium 1041.6, Carbohydrate 95, Fiber 17.7, Sugar 20.6, Protein 19.8

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