Worlds Best Vegan Tomato Soup Recipes

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ULTIMATE VEGAN TOMATO SOUP



Ultimate Vegan Tomato Soup image

This soup is the ultimate tomato soup with bite! It is quite easy to make and is a hit with those who like food on the spicy side. It also caters to dietary restrictions or can be altered if not required.

Provided by cookingfor9

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

Time 55m

Yield 4

Number Of Ingredients 9

4 cups diced fresh tomatoes
1 medium onion, sliced
2 each jalapeno peppers, sliced
2 cups vegetable broth
1 teaspoon white sugar
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons vegan butter
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 15.5 g, Fat 6.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 405.4 mg, Sugar 8.7 g

VEGAN TOMATO SOUP



Vegan Tomato Soup image

Cashew cream replaces dairy in this velvety vegan soup. Simmering cashews in a small bit of water plumps and softens them in a fraction of the time, so you can prepare this soup without planning too far ahead.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

3/4 cup raw cashews
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 white onion, sliced
4 cloves garlic, smashed
3 to 4 sprigs thyme, plus leaves for topping
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
1/2 cup sliced jarred roasted red peppers

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.

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

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