Easy Vegan Tomato Soup
This easy vegan tomato soup is hearty, creamy, and full of sweet tomatoes, making it perfect for any time of the year. This rustic soup is thickened with brown rice instead of heavy cream for a deliciously creamy texture without any dairy! Serve with crusty bread or a vegan grilled cheese sandwich for a hearty lunch or dinner!
Servings: 4
Calories: 96kcal
Ingredients
- 10 oz fresh cherry or grape tomatoes
- 8 cloves garlic
- olive oil cooking spray
- ¾ cup cooked brown rice
- 2 cups low sodium vegetable stock
- 15 oz unsalted fire roasted tomatoes
- ⅜ tsp salt
- ¾ tsp ground pepper
- 2 tbsp minces fresh chives
Instructions
- Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
- Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
- Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
- Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup in the pot.
- Divide into 4 bowls, top with chives or fresh parsley if desired.
Notes
- Use ripe tomatoes for roasting, they will have more flavor.
- Use an immersion blender to blend in the pot, or pour the soup into a high speed or stand blender and blend in batches.
- Use a combination of the fresh whole roasted tomatoes and canned fire roasted tomatoes for a balanced flavor.
- Fresh herbs with this soup make it spectacular. Some of my favorites to add are basil rosemary, thyme, chives, parsley, or even mint!
- If you want a soup that’s extra creamy, stir in vegan plain yogurt.
- Drizzle a bit of of balsamic vinegar on top for a bit of tartness.
- Leftovers can be refrigerated or frozen.
Nutrition
Serving: 1.25cups | Calories: 96kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 438.4mg | Fiber: 1.7g | Sugar: 5.5g