Vegan Tomato Soup
A rich, creamy, and delicious Vegan Tomato Soup made from fresh tomatoes, herbs, and plant-based goodness — simple, nourishing, and full of flavor.
Ingredients
For the Soup:
- 6 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup optional, balances acidity
- ½ cup coconut milk or cashew cream
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until fragrant and golden.
- Stir in tomatoes, basil, thyme, salt, and pepper.
- Cook for 10 minutes until tomatoes soften completely.
- Pour in vegetable broth and simmer for another 10 minutes.
- Blend until smooth using a blender or immersion blender.
- Stir in coconut milk or cashew cream for a creamy texture.
- Taste, adjust seasoning, and serve hot with fresh basil on top.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 41%
- Vitamin C: 49%
- Iron: 9%
- Calcium: 7%
- Potassium: 18%
Additional Notes / Tips
- Use roasted tomatoes for deeper flavor and a hint of smokiness.
- Add a dash of chili flakes if you like some spice.
- Coconut milk makes it rich and creamy — don’t skip it.
- Serve with garlic bread or vegan grilled cheese.
- Leftovers make the best lunch the next day — if there’s any left.