Creamy Tomato Soup Recipe Vegan

Creamy Tomato Soup Vegan
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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.

Creamy Tomato Soup Vegan

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 !
Fresh Tomatoes

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 !  Creamy Tomato Soup Vegan

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 !

4.67 from 3 votes
Creamy Tomato Soup Vegan
Cream Of Tomato Soup - Vegan
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

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

Course: Soup
Cuisine: Fusion
Servings: 4
Author: Syama
Ingredients
  • 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
  1. 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.

  2. 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.

  3. Remove   from the pan   fish out  the  bay leaves.  Transfer  the  mix to a  blender  and  puree - or use an  immersion blender to puree.  


  4. Mix 1 Tsp corn starch with  1/2 C water .  Grind  the  cashew nuts  into a smooth paste. 

  5. 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.  

  6. 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. 

Recipe 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.  

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

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Creamy Vegan Tomato Soup

 

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

Sun Dried Tomato Herb Loaf

For  more   recipes  check out  these  collections

Vegan  Recipes    |   Soups


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    12 thoughts on “Creamy Tomato Soup Recipe Vegan

    1. I’ve never tasted a cream base of coconut milk and cashews—I’m now very curious to taste how all the flavors come together in a tomato soup!

      1. It does the same job as dairy cream. The taste wont be that of a tomato soup with chicken stock and cream. Different
        and delicious !

    2. Such a warm and lovely color on this soup. Nobody can say that it is vegan! Cashews add so much depth of flavors also.

      1. That is what my vegan friend said as well ! I am partial to coconut , so I would have picked this over the dairy version any day 🙂 .

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