Creamy Tomato Soup Recipe Vegan

Creamy  tomato  soup   made  with  ripe  plump tomatoes  and   a  piece of  toast  to  dip and swirl !!!  Isn’t  that  something   you wish for  to  wash away the Monday blues!  Yes I could  definitely use  some  now !  Nothing, and  I repeat, NOTHING  from  a CAN ever  ever comes close! Creamy, sweet,  tangy and  aromatic –  it is  definitely a  treat.

It is a  little  early  for   fresh tomatoes here, in fact  I was  just beginning  to wonder  when and  where to  plant  a  few  plants for  this  year’s  summer  harvest. But  if  you you happen to come  across  a  batch of  these,  and  it  seems  like a  tomato soup kind of  day –  go for it !

Usually this soup is  something  we make a  few  times in fall. When  the  tomatoes are plentiful and  the  weather is  turning a  bit  nippy.    But you can make  these  with  frozen or  canned  tomatoes any time.

This  soup can be  frozen  as  well.  If  planning  to  freeze  I would  recommend  that  you do not add  the  cornstarch or  coconut  cream  and  add  these  when the  soup is  reheated.

How  do you like   your   soup ?  With  grilled  cheese  sandwich  or just  plain toast or  garlic  bread or  just a few  croutons ??  Well  you see a  theme  here ?   I love  these  with  garlicky toast  while my kids   would  prefer to have  it  with  grilled  cheese sandwiches.

This is a  vegan  recipe. Why Vegan you ask ?  Well, there is a  little  story behind  this.  I have a lot of  friends who are  vegetarians or who don’t  eat  meat. to Some  it  was a  shock  to find out t hat their   favorite  tomato  soup  was made with stock.  To cut  the  long  story  short,  when   I replaced  chicken stock it was an  easy fix  to  replace  the  dairy cream. The  cream  part  was  easy, as  any day I would  prefer   coconut  cream to a  dairy cream !  

All these  substitutions  hasn’t   taken  away the  taste – it is  still creamy and satisfying!   This plant  based  version  works  so well that   my meat  eating  family does  not  seem  to notice the  vegan   aspect  of  this  soup – they   eat it ‘coz it is  delicious !

So here is my tomato soup recipe , vegan , fresh and  absolutely delicious !

Cream Of Tomato Soup - Vegan

By Syama

A creamy luscious  tomato soup  made  with fresh tomatoes.   This  vegan  version is  light  and  delicious ! 

4.67 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Fusion

Servings 4

Ingredients

  

1x2x3x

• 6 Tomatoes Medium
• 1/2 C Celerey Chopped
• 1/2 C Carrot Chopped
• 1/2 C Yellow/White Onion Chopped
• 1-2 Bay Leaf
• 2 Tbsp Oil
• 2 Clove Garlic
• 1 Tsp Oregano
• 1 C Coconut Milk Notes
• Salt To Taste
• Pepper ToTaste
• 1 Tsp Corn Starch
• 1/4 C Cashewnuts

Optional

• 1/2 Tsp Crushed Red Pepper To Taste
• 1 Tsp Brown Sugar

Instructions

 

• Cut  the  tomatoes  cross  wise  and  remove the seeds  and  pulp.  Cut   each piece  into quarters and  set aside.

  Chop the  vegetables ,  and  crush the  garlic.

  If using the  cashew nuts  soak  it  in water.
• Heat  oil in a  soup pot. When it  becomes  hot  add  the  bay leaf  along  with  crushed garlic.  If  using  chili flakes  add them now.  Stir  fry for a  minute  and  add the  chopped  onions  , carrots  and  celery.  Sprinkle a  little  salt  on top and cook for 2  to  3  minutes  until the  vegetables  soften. Add the  tomatoes  cover with  the and  let  it  cook  for 10 to 15  minutes  until the  tomatoes  soften.
• Remove   from the pan   fish out  the  bay leaves.  Transfer  the  mix to a  blender  and  puree - or use an  immersion blender to puree.  
• Mix 1 Tsp corn starch with  1/2 C water .  Grind  the  cashew nuts  into a smooth paste. 
• Return the puree to the soup pot,  add  enough  water  to  bring  to desired  consistency.  Add oregano.  Turn  on the  heat and  bring it a  boil. Once it  reaches  rolling boil ,  add the  ground cashew nut  paste,  stir  the corn starch solution and  add to the  soup.    Bring it  back to boil and  reduce  to  desired  consistency.  
• Stir in  enough  of  the  coconut cream (up to 1 c), I usually use  1/4  to 1/2 C depending  on  brand, for the  desired  creaminess . Taste and  adjust  salt  and  pepper. If the  soup  tastes  sour mix in  1  tsp of  brown sugar .

  Let  it  rest  for 10  minutes  before  serving. 

Notes

•  For  nut  free  version  omit  the  cashew nut  paste  and  increase  the  coconut  cream. 
• Adjust  the  coconut  cream   to your  taste.  The  amount  used   also depends  on how  tart   the  tomatoes  are.  

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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So here it  is , get the  bowls  out  and  serve!   Fresh, light and  healthy  and   not  to  mention  delicious!

Want  more  tomato  flavors ?  How  about  serving  it  with a  slice of  my rustic  sun dried  tomato loaf

For  more   recipes  check out  these  collections

Vegan  Recipes    |   Soups