Easy Vegan Tomato Soup
This quick and easy tomato soup gets grown up with fresh basil and a splash of white wine. It can be served hot or cold, left slightly chunky or pureed until smooth. If you like you can make it creamy by stirring in a bit of coconut cream.
It keeps for about 5 days in the refrigerator, and leftovers can easily be transformed into a thick, delicious pasta sauce (check out my recipe for Roasted Broccoli and Mushroom Pasta).
Pair with a simple salad and quick garlic bread (see notes), for a satisfying and delicious meal.
Ingredients
- 1 28-ounce can diced tomatoes
- 3 medium yellow onions, peeled and finely chopped (can be chopped in food processor if it makes it easier)
- 4 cups vegetable stock
- 1/3 cup dry white wine
- 1/2 cup packed, fresh basil leaves
- 1 Tablespoon minced fresh garlic
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 1/8-1/4 teaspoon fine organic sugar (optional)
Instructions
- Heat oil and butter in a large pot over medium-high heat.
- Add the onions, season generously with sea salt and fresh ground black pepper, and saute until they soften and begin to brown.
- Add the garlic and the basil (tearing the leaves as you drop them in) and saute for about a minute.
- Add the can of tomatoes, including their juice. Bring to a boil, boil for 2 minutes.
- Add the stock and the wine, bring to a boil, and boil for another 2 minutes.
- Reduce the heat and simmer, covered, for about 10 minutes.
- Taste and adjust seasonings as you like. If the tomatoes seem too acidic or bitter, add 1/8-1/4 teaspoon fine sugar.
- You can eat it now, chunky-style, or remove half to a blender, puree until smooth and then add it back to the pot, stirring to combine. If you like a totally smooth soup, puree all of it in the blender, being careful to work in batches so that the hot liquid doesn't spray out everywhere.
- If you'd like a creamier soup, add 2-4 Tablespoons coconut cream, stirring to combine.
Notes
For an easy salad, place baby greens and/or spinach in a large bowl. Drizzle with olive oil, squeeze some lemon juice on top, and add a pinch of sea salt and some fresh ground black pepper. Toss to combine and coat the greens.
For quick garlic bread, use any bread, bun, or premade/prebaked pizza crust or flatbread. Preheat your broiler. Melt 1 Tablespoon vegan butter in the microwave in a small bowl, then add 1 Tablespoon olive oil, 1 teaspoon minced or pressed garlic, and 1 teaspoon finely chopped parsley (optional). Line a baking sheet with parchment paper, place the bread of choice on the paper, and brush the garlic-butter mixture over the top. Broil for just a few minutes, until the bread is warmed through and the garlic is fragrant but not browned.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 614mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 2g
Nutrition information is believed to be accurate but is not guaranteed.
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