Quick And Easy Vegan Tomato Soup Recipes
SIMPLE TOMATO SOUP
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g
EASY THREE-INGREDIENT TOMATO SOUP
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Categories Dinner, Soup
Time 45m
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g
QUICK AND EASY VEGAN TOMATO SOUP
In my opinion, this tastes just like Campbell's, but without the dairy, gluten, and other nonsense. For the non-dairy milk, I used So Delicious brand coconut milk. This is a new product which you can find next to the refrigerated soy milk at your health-food store. It doesn't have a strong coconut flavor, but it does have a lot of good fat, which means it works really well in a recipe like this. You can also try soy milk, nut milk, etc.
Provided by Prose
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour tomato sauce into one or more microwaveable bowls or a saucepan. Slowly stir in non-dairy milk until desired color and consistency are achieved. Add seasonings to taste.
- Microwave about 2 minutes (or until hot) or heat on stove.
- Serve with vegan grilled cheese or your favorite sandwich or salad.
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- Heat the oil in a large pot over a medium heat. Add the onion and cook for 4 minutes until softened. Sprinkle in the flour and stir well.
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Ratings 1Calories 118 per servingCategory Appetizer, Main, Side Dish
- In a tall pot, heat up olive oil on medium - high heat. Add onion and fennel, sweat until translucent.
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened.
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- Heat oliv oil or coconut oil in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 4-5 minutes. Add the carrots, lower heat to medium, saute 4-5 minutes more until onions are golden and fragrant.
- Add the tomatoes, water, veggie bouillon cubes, or veggie broth or just water, sugar, salt and pepper. If use cashews, add cashews. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
- Using an immersian blender, blend the soup adding the basil leaves. Or you can blend in a blender.
- Return it to the pot. Stir in the vegan sour cream. If you have cooked tomatoes with cashew, you can skip this step.
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From thekitchencommunity.org
Ratings 126Published 2021-12-24
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