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Vegan Tomato Soup Recipe
This vegan tomato soup with herbs and roasted vegetables is the perfect comfort food for a cold evening! Creamy and with a deep, savory flavor, it’s great served with grilled cheese. Also super easy to make with simple ingredients!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 131 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 ½ lbs tomatoes chopped
- 3 tbsp olive oil
- 2 medium red bell peppers de-seeded and chopped
- 2 large Red Onions chopped
- 4 cloves garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 2 ½ cups vegetable stock
- ½ tsp black pepper
- 1 cup fresh cilantro tightly packed
- 1 cup vegan cream
Instructions
- Preheat the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish.
- Add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together. Then, season with onion powder, paprika, dried thyme and ½ tsp salt.
- Drizzle some more olive oil on top or spray with cooking spray, and bake in the preheated oven for an hour, until the vegetables are softened and caramelised.
- Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, the rest of the salt, pepper and fresh cilantro. Blend until smooth.
- Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more.
- Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.
Cup of Yum
Notes
- How to freeze and reheat vegan tomato soup
- Make the soup as per the instructions above, but don't add the cream. Allow it to cool down fully in the fridge, then transfer to a large freezer-friendly container. Keep in the freezer for up to 3 months.
- To reheat, allow to thaw fully in the fridge overnight, then reheat on the stove over a medium heat for around 5-7 minutes, also adding the vegan cream.
Nutrition Information
Calories
131kcal
(7%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
616mg
(26%)
Potassium
389mg
(11%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2065IU
(41%)
Vitamin C
53mg
(59%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 616mg | 26% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 53mg | 59% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.