Tomato and Spinach Soup
A vibrant vegan tomato soup simmered with aromatic herbs and fresh spinach, creating a creamy, nutrient-rich, and comforting plant-based bowl of perfection.
Ingredients
For the Soup:
- 6 ripe tomatoes chopped
- 2 cups fresh spinach leaves
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup coconut milk or cashew cream
- 1 teaspoon maple syrup optional
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until golden and fragrant.
- Stir in chopped tomatoes, basil, oregano, salt, pepper, and paprika.
- Cook for 10 minutes until tomatoes soften and release juices.
- Add vegetable broth and simmer for 10 minutes.
- Toss in spinach and cook until wilted, about 3 minutes.
- Blend until creamy but still slightly textured.
- Stir in coconut milk and maple syrup.
- Serve warm, topped with basil and olive oil drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 55%
- Iron: 12%
- Calcium: 8%
- Potassium: 20%
Additional Notes / Tips
- Add red pepper flakes for a spicy kick that pairs perfectly with the spinach.
- Use baby spinach for a smoother texture and milder flavor.
- Roast the tomatoes beforehand for a deeper, smoky taste.
- Serve with crusty vegan bread because soup deserves a sidekick.
- This freezes like a dream — double the batch for future lazy days.