I wanted to share a vegan tomato soup recipe I found from Cafe Delites. The weather here in Atlanta, is terrible, and this California girl cannot take it. I have been looking for some soups to help me keep my weight in check but that pack a full amount of flavor. This vegan tomato recipe definitely fits the bill.
Vegan Tomato Soup
I have never made tomato soup and never thought to make it. My boyfriend loves tomato soup with grilled cheese sandwiches, so it started to come on my radar. Many of the recipes I found, were not vegan-friendly. I had no idea that they used heavy creams in their recipes.
When I found this recipe, I was excited to try it for myself. As I tried to gather all the things, I realized, there was no way I was going to find fresh tomatoes. They were out of season where I lived. I grew some tomatoes in the summertime, but I didn’t have any. I think I will save this vegan tomato soup recipe for summer when I have a full harvest of tomatoes. I am sure it would taste amazing!
In addition to fresh tomatoes, make sure you get some fresh basil. At most stores, you can buy a plant directly from the store, or you can grow one from seed. If you are a beginner gardener like me, it’s best to buy the plant and transplant to pot.
Vegan Tomato SoupPrint Recipe
- 2 lbs of tomatoes ( you can do different kinds, Roma, etc)
- 8 whole cloves garlic, peeled and smashed
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped
- 1 red bell pepper diced
- 1 potato diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups fresh basil leaves, chopped
1. Preheat oven to 400 degrees F. Put your tomatoes on a baking tray with your garlic cloves. Use the 2 tablespoons of oil, and sprinkle with salt and pepper. Roast for about 25 minutes, until browned at tops.
2. While cooking the tomatoes, add remaining oil, onions, potatoes, and peppers in a saucepan over medium heat. Cook for about 7 minutes, and stir in tomato paste with your veggies. Pour in your veggie broth, and some salt to taste. Cover the pot and bring to a boil.
3. Reduce heat and simmer for 15 minutes until potatoes are tender (test with a fork). Add the tomatoes, garlic and basil to the broth.
4. Transfer to a blender and blend until smooth.