Are you craving a soul-warming, luxuriously smooth soup that proves vegan cuisine can be absolutely irresistible? Get ready to transform your kitchen into a gourmet haven with this mind-blowing Creamy Vegan Tomato Soup that will make you forget all about traditional dairy-based versions! Packed with rich, vibrant flavors and incredibly easy to prepare, this recipe is about to become your new go-to comfort food that will impress both vegans and non-vegans alike.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth
- 1/2 cup coconut cream
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning and release the aromatic flavors.
- Pour in the diced tomatoes with their juice and vegetable broth. Stir to combine all ingredients thoroughly.
- Sprinkle dried basil into the pot and season with salt and pepper. Stir to distribute the herbs and seasonings evenly.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the soup to slightly reduce.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in the coconut cream, which will add richness and a silky texture to the soup. Return the pot to low heat and warm through.
- Taste and adjust seasonings as needed, adding more salt, pepper, or basil to suit your preference.
- Serve hot, garnished with fresh basil leaves or a drizzle of additional coconut cream if desired.
Tips
- Use high-quality canned tomatoes for the best flavor - look for San Marzano or fire-roasted varieties for extra depth.
- Take your time caramelizing the onions to develop a rich, sweet base for the soup. Don't rush this step!
- When blending hot soup, always be cautious. If using a standard blender, work in small batches and leave the lid slightly open to allow steam to escape.
- For an extra flavor boost, consider adding a splash of balsamic vinegar or a pinch of smoked paprika when seasoning.
- The coconut cream is key to achieving that luxurious, creamy texture. Make sure to use full-fat coconut cream for the best results.
- For a more rustic presentation, leave some tomato chunks unblended or garnish with roasted cherry tomatoes.
- This soup freezes beautifully - make a double batch and store in portion-sized containers for quick future meals.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 0mg
