Creamy Vegan Tomato Soup
This vegan tomato soup is made with roasted fresh tomatoes, carrot, onion and garlic blended with coconut milk and basil for a creamy, flavourful finish.
Servings: 4
Ingredients
- 4 medium tomatoes roughly chopped (about 3 cups, 540 g)
- 2 carrots roughly chopped (about 1 cup, 150 g)
- 1 medium red bell pepper roughly chopped
- 1 medium yellow onion roughly chopped (about 1 cup, 150 g)
- 3 medium cloves garlic
- 1 tbsp olive oil 15 g
- 1 ½ tsp salt and 1 ½ tsp pepper divided
- 1 cup vegetable broth 240 mL
- 1 cup full-fat coconut milk 240 mL
- 1 tbsp nutritional yeast 11 g
- 1/2 tsp red chili flakes optional
- ¼ cup packed fresh basil plus more for garnish if desired
Instructions
- Preheat oven to 425 degrees F.
- Place the chopped tomatoes, carrots, red bell peppers and whole garlic cloves on a parchment lined baking sheet.
- Drizzle the olive oil and ½ tsp each of salt and pepper over the veggies and toss to coat.
- Roast the veggies for 25 minutes or until soft and roasted. You should see some brown on your tomato skins.
- Place the roasted veggies, coconut milk, the rest of the salt and pepper, nutritional yeast, and vegetable broth to a blender. Blend until completely smooth. You may need to add some water or additional vegetable broth to allow the mixture to blend if you’re not using a high speed blender such as a Vitamix.
- Add the fresh basil and blend again until it's completely mixed in.
- Serve right away drizzled with coconut milk or cashew cream and topped with fresh basil and croutons. If the soup is not hot enough you can transfer it to a post on the stovetop to heat or heat individual bowls in the microwave.
- Serve in a bowl and drizzle some of the leftover canned coconut milk. Add some chopped fresh basil over the top or croutons.
Notes
Leftover soup can be stored in a sealed container in the fridge for up to 5 days. To freeze, let cool completely, then transfer to a heavy duty freezer bag or freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge. Soup can be reheated on the stovetop or in the microwave until heated through.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Sodium: 660mg | Fiber: 5g | Sugar: 9g