Vegan Tomato Soup
I love this easy vegan tomato soup since it is hearty, creamy, and full of the natural sweetness of ripe tomatoes. I thicken it with brown rice instead of heavy cream, so it has a rich and comforting texture without any dairy. I usually serve it with crusty bread for a satisfying lunch or dinner any time of the year.
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
- My #1 Secret Tip for this recipe is to use an immersion blender right in the pot. When I want the soup extra smooth, I pour it into a high speed or regular blender and blend it in batches. I always hold a kitchen towel over the top of a traditional blender to prevent any splatter while I mix the hot soup.
- Choose Ripe Tomatoes: When I roast tomatoes, I always choose ripe ones. They are naturally sweeter and give my vegan tomato soup a rich full flavor.
- Balancing The Acidity: If the tomatoes taste too acidic, I add a tablespoon of sugar or maple syrup. It helps balance the flavor and makes the soup taste perfectly smooth.
- Make It Extra Creamy: If I want my vegan tomato soup to be extra creamy, I stir in some vegan plain yogurt or canned coconut milk. It makes the soup rich and smooth without using any heavy cream.
- Use A Mix Of Tomatoes: For the best texture and flavor, I like to use a mix of canned and fresh tomatoes. Combining the two gives the soup a smoother consistency and a richer, more layered taste.
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