How to Make Vegan Creamy Tomato Soup – A Simple Guide
Are you craving the comfort of creamy tomato soup but want to keep things vegan? Fear not! Making a delicious and heartwarming vegan creamy tomato soup is much easier than you might think. This simple recipe will guide you through creating a flavor-packed soup that will please vegans and non-vegans alike. Let’s dive into the steps to create this mouthwatering dish.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 cans (14 oz each) of diced tomatoes, with their juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup canned coconut milk (full-fat for creaminess)
- Fresh basil for garnish (optional)
Directions:
Step 1: Prepare the Veggies
Start by preparing your vegetables. Grab a chopping board and mince the garlic; chop the onion, carrot, and celery into small pieces. This will help them cook faster and blend smoothly later on.
Step 2: Sauté the Base
In a large pot, warm up the olive oil over medium heat. Once hot, add the chopped onions and a pinch of salt to help them sweat and become translucent. Stir occasionally to prevent burning. After about 2 minutes, add the garlic, carrot, and celery to the pot. Keep stirring and cook for another 5 minutes, or until the vegetables start to soften.
Step 3: Add Tomatoes and Simmer
Pour the diced tomatoes, with their juice, into the pot. Add the vegetable broth, dried basil, and oregano, and mix everything together. Bring the mixture to a boil, then reduce the heat to low. Let your soup simmer gently for about 20 minutes. This slow cooking allows the flavors to meld together beautifully.
Step 4: Time to Blend
Once the vegetables are tender, it’s blending time! If you have an immersion blender, you can blend the soup directly in the pot. If not, carefully transfer your soup to a blender. Remember to do this in batches if necessary, as hot liquids can expand and cause accidents if overfilled. Blend until the soup is smooth and creamy.
Step 5: Stir in Creaminess
Return your smooth soup back to the pot (if you used a countertop blender) over low heat. Now, for the magical touch – stir in the coconut milk until well combined. This is what gives your tomato soup that irresistible creamy texture without any dairy. Taste your soup and add salt and pepper to your liking.
Step 6: Serve and Enjoy
Once everything is heated through, your vegan creamy tomato soup is ready to serve! Ladle the soup into bowls and garnish with fresh basil leaves if desired. This soup pairs wonderfully with a piece of crusty bread or a vegan grilled cheese sandwich for dipping.
Additional Tips:
- Fresh Tomatoes: If you prefer fresh tomatoes over canned, you absolutely can use them. You’ll need about 2 pounds of ripe tomatoes, chopped. Keep in mind the flavor might vary slightly, and you may need to adjust the cooking time.
- Spice it Up: Feel free to add a pinch of red pepper flakes if you like a little heat in your soup.
- Nutritional Yeast: For an extra cheesy flavor, sprinkle some nutritional yeast into the soup before blending.
Conclusion:
Making vegan creamy tomato soup from scratch is not only simple but also incredibly satisfying. It’s a wholesome meal that warms you up from the inside, perfect for chilly evenings or whenever you need a comfort food fix. By following these easy steps, you’ll have a delicious, plant-based soup that everyone at the table is sure to love. Happy cooking!
