Our Creamy Vegan Tomato Soup has it all: nutrition, mouthfeel and a soothing warmth that is sure to take the edge off whatever ails you. This isn’t the store-bought thin canned soup of your childhood, but rather a more sophisticated version whose complex flavors will harken back to the simpler times of childhood.
Ingredients
While this soup contains the expected tomatoes, it also contains a few ingredients that may surprise you: shiitake mushrooms, sun-dried tomatoes and coconut milk. They add a richness and depth of flavor that are part of what make this soup so delicious.
I keep a bag of frozen shiitake mushrooms in my freezer for this and other dishes that need an extra something. Their natural umami flavor help round out this soup. You can certainly make this soup without them, but please do try it with them! A jar of sundried tomatoes is also a staple in my refrigerator. They find their way not only into this soup, but into my Mediterranean Polenta Pizzas, which would also be delicious paired with this soup.
Preparation
The nice thing about this soup is that in addition to its being chock-full of nutrition, it is incredibly easy to make. All you have to do is open a few cans, roughly chop some veggies and throw everything into a pot to cook. You can certainly sauté the onion until translucent and then add the garlic for a minute until aromatic, then add the rest of the ingredients. But on a time-crunched night, it’s nice to have the option to add it all together, turn on the stove and let it cook.
Serve with chickpea croutons and/or Mediterranean Polenta Pizzas, garlic bread (try Kim and Jake’s Peasant Bread), our Best Gluten-Free Vegan Challah, a grilled cheese sandwich, or salad.
So, on the next cold day, or day when you need some warmth and comfort, put on a pot of this Creamy Vegan Tomato Soup, and fill yourself with yum.
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Creamy Vegan Tomato Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Cuisine: Italian
- Diet: Gluten Free
Description
The complex flavors of this easy-to-make Creamy Vegan Tomato Soup will remind you of a simpler time.
Ingredients
- 3 cups vegetable broth
- 2 14 ounce cans fire roasted tomatoes (or 3 cups chopped tomatoes with juice)
- 1 cup onion, diced
- ½ cup celery, diced
- ½ cup shiitake mushrooms
- ¼ cup sun-dried tomatoes (without oil if you are avoiding oil), chopped
- 2 teaspoons garlic, diced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (I often under salt things so that people can add their own salt as they wish)
- 1 can coconut milk (or 1 ½ cups of soy, cashew or almond milk)
Instructions
- Add all ingredients to a medium pot.
- Bring to a boil, then reduce the heat, partially cover and simmer on low for 15 minutes. You can cook this longer as it will help the flavors meld together.
- Remove from heat and blend with an immersion blender until smooth, or carefully transfer a third of the soup at a time to a high-speed blender and blend until smooth.
- Adjust seasonings.
Notes
Serve with chickpea croutons and/or Mediterranean Polenta Pizzas, garlic bread (try Kim and Jake’s Peasant Bread), our Best Gluten-Free Vegan Challah, a grilled cheese sandwich, or salad.
You can sauté the onions until translucent and add the garlic for a minute before adding the rest of the ingredients.
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