“Vegan tomato soup recipe made with tomatoes, potatoes, red peppers, basil, and onions. Use fresh tomatoes, and basil for great fresh taste..”
Hey Folks, I wanted to share a vegan tomato soup recipe I found from Cafe Delites. The weather here in Atlanta, is terrible, and this California girl cannot take it. I have been looking for some soups to help me keep my weight in check but that pack a full amount of flavor. This vegan tomato recipe definitely fits the bill. I have never made tomato soup and never thought to make it. My boyfriend loves tomato soup with grilled cheese sandwiches, so it started to come on my radar. Many of the recipes I found, were not vegan-friendly. I had no idea that they used heavy creams in their recipes.

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.
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.