Vegan Classic Tomato Soup
Warm up with this hearty and flavorful Vegan Classic Tomato Soup, a plant-based twist on a timeless comfort food. Made with wholesome ingredients like sweet carrots, aromatic celery, and juicy canned tomatoes, this soup is simmered to perfection and blended into silky smoothness. A touch of creamy coconut milk adds richness, while dried herbs like basil and oregano provide layers of irresistible flavor. Garnished with fresh basil leaves, this dairy-free tomato soup is easy to prepare in under an hour and ideal for cozy lunches or light dinners. Perfect for vegans and anyone seeking a wholesome yet indulgent soup option, it’s a must-try recipe for embracing plant-based living.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, chopped carrot
- 1 chopped celery stalk
- 28 ounces canned whole tomatoes
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut milk
- 4 for garnish fresh basil leaves
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrot and celery, and continue to sauté for about 5 more minutes until they begin to soften.
Pour in the canned whole tomatoes with their juices, and break them up slightly with a wooden spoon.
Add the vegetable broth, bay leaf, dried basil, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to develop.
Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.
Stir in the coconut milk and warm the soup over low heat for an additional 5 minutes.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 46.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
