Tomato Soup with Italian Herbs
A rich, velvety vegan tomato soup infused with fragrant Italian herbs, simmered to perfection for a cozy, aromatic, and nourishing bowl of comfort.
Ingredients
For the Soup:
- 6 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes optional
- 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 pot over medium heat.
- Add onion and garlic; sauté until soft and fragrant.
- Stir in chopped tomatoes, basil, oregano, thyme, rosemary, salt, and pepper.
- Cook for 10 minutes until tomatoes soften and release juices.
- Pour in vegetable broth and bring to a gentle simmer.
- Cook for another 10 minutes to let flavors meld beautifully.
- Blend the soup until creamy and smooth.
- Stir in coconut milk and maple syrup if desired.
- Serve hot, garnished with basil and a drizzle of olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 55%
- Vitamin C: 52%
- Iron: 10%
- Calcium: 7%
- Potassium: 18%
Additional Notes / Tips
- Roast the tomatoes first for a deeper, smoky flavor.
- Add a splash of balsamic vinegar for extra richness.
- If you like it spicy, double the chili flakes.
- Pair with vegan garlic bread — because balance, right?
- This soup freezes beautifully — future you will be grateful.