Vegan Tomato Soup
Vegan Tomato Soup blends ripe tomatoes and sweet cherry tomatoes with olive oil, garlic, and basil for a silky, dairy-free bowl that tastes bright and gently herbaceous. Simmered until rich and then pureed smooth, it’s comforting yet light—perfect as a cozy lunch or a starter for a summer-to-fall dinner.
- Prep10 min
- Cook30 min
- Serves4
- DifficultyEasy
- 1
Heat oil in a pot over low heat.
- 2
Add onion; cook and stir until soft and translucent.
- 3
Add garlic and cook until fragrant, about 1 minute.
- 4
Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes.
- 5
Add vegetable broth, bay leaves, and one sprig of basil.
- 6
Bring to a boil, reduce heat, and simmer until the tomatoes have broken down and the soup begins to thicken, about 20 to 30 minutes.
- 7
Remove soup from heat and let cool slightly.
- 8
Remove bay leaves and basil.
- 9
Puree the soup with an immersion blender until smooth.
- 10
Reheat the soup before serving and garnish with basil leaves from the remaining sprig.
- Calories 199.75 kcal Moderate
- Protein 5.91 g Moderate
- Carbs 30.95 g Moderate
- Total Fat 6.47 g Moderate
- Saturated Fat 0.98 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 914.44 mg High
- Fiber 7.24 g Good Source
- Sugar 17.16 g High
- Added Sugar 0.0 g Low Source
- Calcium 44.59 mg Low Source
- Iron 2.53 mg Moderate
- Potassium 376.09 mg Low Source
- Vitamin A 260.45 mcg_rae Good Source
- Vitamin C 10.83 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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