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Chunky Tomato Soup

Emily Carter
A hearty, rustic Vegan Chunky Tomato Soup loaded with roasted tomatoes, garlic, and herbs — full of flavor, warmth, and comforting texture.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 190 kcal

Ingredients
  

For the Soup:

  • 6 large ripe tomatoes diced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 carrot finely chopped
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Add-Ins:

  • 1 cup diced zucchini or red bell pepper
  • 1 tablespoon nutritional yeast for extra depth

For Garnish:

  • Fresh basil or parsley
  • Croutons or toasted bread

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots; sauté for 5 minutes until fragrant.
  • Add diced tomatoes and tomato paste. Stir well and cook for 10 minutes until tomatoes soften and release their juices.
  • Pour in vegetable broth, basil, thyme, salt, and pepper. Bring to a simmer.
  • Add zucchini or red bell pepper if using. Cook for 15 minutes until vegetables are tender.
  • Use an immersion blender to lightly blend, keeping some chunks for texture.
  • Garnish with fresh herbs and serve hot with croutons or rustic bread.

Notes

Nutritional Values (Per Serving)

  • Calories: 190
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 5 g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 35%
  • Vitamin C: 40%
  • Iron: 12%
  • Calcium: 9%
  • Potassium: 18%

Additional Notes / Tips

  • Roast the tomatoes beforehand for a deeper, caramelized flavor.
  • Add a splash of coconut milk for a creamier version.
  • Don’t skip the fresh basil — it makes everything taste more expensive.
  • Freeze leftovers for lazy future-you.
  • Pair with vegan grilled cheese for a “main character” lunch moment.