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Recipe

Vegan Tomato Soup

40 min • 4 to 6 servings •
Andrew Sachs
Creamy tomato soup garnished with fresh parsley in a white bowl, placed on a striped cloth napkin next to a pot and cutting board.

Heres a simple soup designed to warm the kindest of hearts. It’s flavorful and easy to make. You can also freeze it for when tomatoes are not in season.

Ready

  • 3 to 5 lbs tomatoes, stemmed and cubed
  • Olive oil
  • ½ onion, diced
  • 1-3 cloves garlic, minced
  • Basil, chopped (to taste)
  • Salt
  • Pepper

    • Set

  • Dutch oven or soup pot
  • Immersion blender, blender, or food processor

    • Go!

  • Coat the bottom of the dutch oven with olive oil.
  • Sweat onions and garlic in the oil over medium low heat. This will take about 10 minutes for the onions to turn nice and soft.
  • Add tomatoes and another healthy pour of olive oil. Raise heat to medium and stew for 10 to 15 minutes.
  • Once tomatoes are soft remove pot from heat and blend.
  • Add salt and pepper and stir into soup. Adjust to taste.
  • Add chopped basil and serve.

    • Recommendations

    I’ve heard of some people who like to mix in a touch of soy milk into the soup to cut the acid of the flavor. Try it in a small bowl and see.

    tomato vegan vegetarian

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