Creamy Vegan Tomato Soup
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Tomato soup has always been a comfort food for me, especially when the temperature starts to dip. Growing up in the 90s, everything came in a can and that was great for a kid chef. As an adult, it’s less appealing. I still want to have my favourite foods, just with less waste and fewer mystery chemicals.
I have been on a huge soup kick lately. Pretty much anything that I can blend, I will blend. I bought myself an immersion blender (got sucked in by the after Christmas sales) and it has quickly become one of my favourite kitchen accessories. I got the Cuisinart Smart Stick Hand Blender and it’s the best. I used to make soups in a jug blender, but it always made me nervous- I had a batch of zucchini soup blow up all over my kitchen in university because I was too impatient to let it cool. Not a problem anymore!
Please give this one a try- when it comes to comforting and heartwarming soups, Roasted Tomato Soup takes the crown. Bursting with the rich flavours of roasted tomatoes, garlic, and onions, this creamy soup is the ultimate comfort food on a chilly day. The aroma that fills your kitchen as the ingredients slowly roast in the oven is simply irresistible. Plus, it’s a great excuse to make a grilled cheese sandwich.
PrintCreamy Vegan Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
Ingredients
8 medium tomatoes
5 cloves of garlic (or more!)
1 large red onion
2 medium potatoes
4 cups water
1 veggie stock cube
1 Tbsp olive oil
1 Tbsp dried basil
Salt and pepper to taste
Instructions
1. First, lightly chop onions, garlic and tomatoes (no need to make it pretty because it’ll all get blended together in the end). Toss with olive oil and basil in a covered baking dish.
2. Place into the oven at 150C/300F and roast for one hour.
3. At the same time, in a small pot dissolve stoke in water, add the potatoes and cook until soft.
4. Add potatoes and broth to the roasted tomatoes, onion and garlic. Then, using a wand blender, blend everything until smooth and creamy. If you’re using a jug mixer, wait until completely cooled before blending (trust me, I learned this the hard way).
5. Serve with crackers, crusty bread or a grilled cheese sandwich.
Keywords: Tomato Soup
FAQs:
Can I use canned tomatoes? Yes, just drain them and add to the soup.
Can I make this in my slow cooker? Absolutely! Just toss everything into your slow cooker, cook on medium until potatoes are soft and starting to crumble. Blend with an immersion blender right in the pot!
Whether you’re alone or with friends, this soup lifts the spirit on chilly nights. Celebrate the harvest with its flavours of summer even as the season wanes. Share the soup’s comfort with your favourite people to make this winter a little warmer. If you’re in a soup phase like me this winter, try this Carrot Ginger soup!
If you give this a try or have any questions please let me know in the comments! Bon Appétit!