Tomato soup is a classic, heartwarming dish that can be enjoyed as an appetizer or the main entree. Fortunately, a hearty tomato soup doesn’t need butter, cream or chicken stock to be delicious!
This easy vegan tomato soup recipe has a slightly chunky texture and uses only a few simple ingredients, none of which have animal byproducts. And since following a vegan diet has many benefits (such as potentially preventing diabetes) it’s worth adding to your recipe rotation. Oh, and did we mention it’s delicious?
Psst! If you’re considering a plant-based diet, here are some quick and healthy ways to create a simple meal plan.
How to Make Vegan Tomato Soup
This recipe comes to us from Marie Forte in New Jersey. It makes 6 soup-er servings. (Sorry.)
- 3-1/2 pounds tomatoes (about 11 medium), halved and peeled like this
- 1 small onion, quartered
- 2 garlic cloves, peeled and halved
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 fresh basil leaves (Here’s how to prep ’em.)
- Fresh basil, for garnish
Step 1: Season
Preheat the oven to 400°F. Place the tomatoes, onion and garlic in a greased 15×10-in. baking pan. Drizzle them with oil and sprinkle with thyme, salt and pepper. Gently toss the tomatoes to coat them with the oil and spices.
Is a tomato a fruit or a vegetable? Let’s settle the debate once and for all.
Step 2: Roast
Roast the tomatoes in the oven until tender for 25-30 minutes, stirring once. Carefully remove from the oven and let them cool slightly.
Step 3: Blend
Process the tomato mixture and basil leaves in batches in a blender until smooth. Transfer the soup to a large saucepan. Heat and stir thoroughly.
Editor’s Tip: If you like your soup a bit thicker, add 1/2 cup of drained and rinsed chickpeas to the mix.
Step 4: Garnish and Serve
Pour the soup into bowls (we love these) using a ladle. Top each serving with a few sprigs of sliced basil. Serve while piping hot. Enjoy!