“Vegan tomato soup recipe made with tomatoes, potatoes, red peppers, basil, and onions. Use fresh tomatoes, and basil for great fresh taste..”
When I found this recipe, I was excited to try it for myself. As I tried to gather all the things, I realized, there was no way I was going to find fresh tomatoes. They were out of season where I lived. I grew some tomatoes in the summertime, but I didn’t have any. I think I will save this vegan tomato soup recipe for summer when I have a full harvest of tomatoes. I am sure it would taste amazing!
In addition to fresh tomatoes, make sure you get some fresh basil. At most stores, you can buy a plant directly from the store, or you can grow one from seed. If you are a beginner gardener like me, it’s best to buy the plant and transplant to pot.
| Servings |
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Ingredients
- 1.2 kg | 2 1/2 lbs Roma tomatoes halved lengthwise
- 600 g | 1 1/4 lbs Grape tomatoes halved lengthwise, or Cherry
- 8 cloves wholegarlic peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion chopped (optional)
- 1 red bell pepper deseeded and diced, capsicum
- 1 g potato diced, 100| 3 oz
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves roughly torn
Ingredients
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|
Instructions
- Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
| Servings |
|
Ingredients
- 1.2 kg | 2 1/2 lbs Roma tomatoes halved lengthwise
- 600 g | 1 1/4 lbs Grape tomatoes halved lengthwise, or Cherry
- 8 cloves wholegarlic peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion chopped (optional)
- 1 red bell pepper deseeded and diced, capsicum
- 1 g potato diced, 100| 3 oz
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves roughly torn
Ingredients
|
|
Instructions
- Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
