The complex flavors of this easy-to-make Creamy Vegan Tomato Soup will remind you of a simpler time.

Scale

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)

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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.

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.