Vegan Tomato Soup
Vegan tomato soup, a classic comfy dish to warm you up. It's ready in 30 minutes with simple and affordable ingredients. So good and tasty!
Servings: 4
Calories: 187kcal
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 2 cloves of garlic chopped
- 1 onion chopped
- 2 tablespoon all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable stock or water
- ½ cup coconut milk or any other unsweetened plant milk of your choice
- 2 tablespoon tomato paste
- ½ teaspoon baking soda optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well until it's cooked for about 1 to 2 minutes and fully incorporated.
- Slowly pour in the stock while whisking.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for 15 to 20 minutes.
- Blend the vegan tomato soup with an immersion blender or a regular blender and serve immediately.
- Keep the leftovers in an airtight container in the fridge for 5-7 days.
Notes
- Use any type of oil or salt you want.
- I’ve only made this vegan tomato soup recipe using all-purpose flour, but you could try and use a different kind of flour. However, keep in mind that you may need to adjust the amount of it. Use a gluten-free flour blend for a gluten-free version of this dish.
- Feel free to customize your vegan tomato soup with any other unsweetened plant milk of your choice.
- Baking soda is optional, but it cuts the acidity of the tomatoes and creates an overall more balanced flavor.
- Nutritional info has been calculated by using just 1 tablespoon of oil and water instead of vegetable stock.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 23.5g | Protein: 5.1g | Fat: 10g | Saturated Fat: 5.9g | Sodium: 730mg | Fiber: 5.3g | Sugar: 2.7g