Vegan Tomato Soup

From www.foodfanatic.com, by Lisa Grant
Vegan Tomato Soup

Vegan Tomato Soup Photo

Fall is creeping up on us and the cooler weather makes me crave soup. Fall is also a great time to pick up baskets of leftover summer tomatoes. While I love freezing a few batches of homemade sauce, this soup is another option to use up the rest of the season’s tomatoes. It’s a vegan recipe but it also pairs well with a grilled cheese sandwich or a veggie melt sandwich. Whether you are a vegan, vegetarian, or carnivore, try this terrific soup with a sandwich for lunch or dinner.

Vegan Tomato Soup Picture

This tomato soup is easy to prepare but will take some time to make. Roasting the tomatoes makes them sweet and rich. It is really worth the extra effort. I make this soup often in the winter also. The tomatoes in the grocery store are not always the best in the off-season but roasting them will always increase the flavor. Once the tomatoes are in the oven, they pretty much cook themselves so you can relax with a cocktail or glass of wine.

Vegan Tomato Soup Image

The nice thing about this soup is that it freezes so well. You can make several batches and keep it in your freezer to pull out whenever it’s needed. I love coming home to a bowl of warm and tangy tomato soup.

I must admit that I have eaten this soup for the last three days at lunch. Why not? Tomatoes are healthy and the creaminess comes from light coconut milk so there is no reason to feel guilty. This soup is so healthy that I still feel like it is okay to have an oatmeal cookie or two.

Vegan Tomato Soup Pic

Make a batch of this vegan tomato soup and you will have lunch ready for the whole week. You might even want to share some with your coworkers.

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Ingredients

  • 8 large ripe tomatoes, cut into quarters
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 2 teaspoons salt, plus extra to taste
  • 1 13.5 ounce can light coconut milk
  • 2 tablespoons fresh chopped basil, plus extra for garnish

Directions

  1. Preheat oven to 375°F. Place the cut tomatoes on a very large baking sheet (or you might need to use two). Sprinkle with dried basil, garlic powder, olive oil, and salt. Roast in the oven for about 50 minutes, or until tomatoes are cooked and juicy.
  2. Pour tomatoes and juice into a large blender. Blend for about 30 seconds until tomatoes are pureed and smooth.
  3. Pour the tomatoes into a soup pot set over medium heat and cover. When tomatoes start to simmer, pour in coconut milk. Add in the fresh chopped basil. Stir until smooth and soup is bubbling. If soup is too thick, water can be added.
  4. Season with more salt to taste, if desired. Garnish with extra basil before serving.

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