Vegan Tomato Soup

This Vegan Tomato Soup is delicious, comforting, and easy.

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Sometimes, you just want soup. Soup is fricken great. It’s light, filling, comforting, and easy to make. Each spoonful is like a hug for your mouth… if that makes sense. Soup is also soup-er versatile (yes, I did that), with a never ending list of possibilities! Veggie, cream of broccoli, split pea, barley, mushroom, the list goes on. Of all the soups in the world, there was one kind I couldn’t get off my mind. Some good ol’ tomato soup! Of course I could’ve stopped at a store and bought a ready to go can. But I like my meals fresh, so I had no choice but to create an easy vegan tomato soup recipe!

This vegan tomato soup is easy, minimal ingredients and convenient. I did blend the soup to give it a creamy consistency, but thats obviously tough to do on the road unless you have one of those portable blender/food processors. I’ve recently invested in this manual food processor and it’s opened so many nomadic meal possibilities, totally worth it. I tested out my manual processor with my easy-nonperishable-vegan-pesto recipe and it worked ah-maze-ing!…However, to keep it simple, this soup tastes great with or without blending. I also made this with cauliflower gnocchi and a side of foccacia bread, which was a nice touch, but not necessary.

Vegan Tomato Soup

Servings: 6 Prep time: 8min Cooking time: 30

For nomadic vegans, cut recipe in half

Ingredients

  • 2 large cooking carrots, cubed
  • 1 large yellow onion, chopped
  • 4 cloves garlic, crushed
  • drizzle of oil (olive or avocado)
  • salt and pepper
  • 1 6oz can tomato paste
  • 6 vine tomatoes, sliced
  • 2 cups of water
  • 2tsp Better than Boullion broth
  • 2 cups dairy free milk, I use Good Karma Flax Milk
  • basil (about 5 leafs, adjust to your preference)

Directions

  • add oil and carrots to medium/high heat. Sauté until fork tender
  • add garlic, onions, salt and pepper. Sauté until slightly translucent
  • stir in tomato paste
  • add sliced tomatoes, water, and boullion. Bring to a boil
  • Turn down heat, add basil, milk, and sprinkle of salt. Cover and let simmer for about 15min
  • Blend soup or use an emersion stick for creamy consistency *for travel, eat soup as is. It tastes just as good with or without a creamy texture.*

    Adjust salt to your liking and enjoy

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