Creamy Vegan Tomato Soup
This rich and comforting vegan tomato soup is made with roasted tomatoes and aromatic vegetables for a deep flavor. A touch of coconut milk adds a silky texture without dairy. Perfect for a cozy meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 199 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 groma tomato, halved
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 2 tbspolive oil
- 4 cupvegetable broth
- 0.5 cupfull-fat coconut milk
- 1 tspdried basil
- 0.5 tspdried oregano
- 0.75 tspsalt
- 0.25 tspblack pepper
garnish
- 2 tbspfresh basil, chopped(optional)
Equipment
large pot · baking sheet · parchment paper · knife · cutting board · immersion blender
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
Arrange the roma tomatoes, yellow onion, and garlic on the prepared baking sheet.
About 2 min
- 3
Drizzle the olive oil over the vegetables and toss to coat evenly. Season with salt and black pepper.
About 1 min
- 4
Roast the vegetables for 25-30 minutes, or until the tomatoes are soft and slightly caramelized and the onion is tender.
About 25 min
Cook’s note: Roasting brings out a deeper, sweeter flavor in the tomatoes.
- 5
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
About 1 min
- 6
Add the vegetable broth, dried basil, and dried oregano to the pot.
About 1 min
- 7
Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
About 10 min
- 8
Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer in batches to a regular blender and blend until creamy.
About 5 min
Cook’s note: If using a regular blender, be careful when blending hot liquids; fill the blender only halfway and vent the lid to release steam.
- 9
Stir in the full-fat coconut milk and taste, adjusting salt and pepper as needed.
About 1 min
- 10
Serve hot, garnished with fresh basil if desired.
Per serving
Nutrition
- Calories
- 199.2kcal
- Protein
- 4.4g
- Carbs
- 17.2g
- Fat
- 14.1g
- Fibre
- 3.7g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
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