Vegan Tomato Soup
The ultimate comfort food, this Vegan Tomato Soup is creamy, flavorful, and easy to prepare. Bursting with rich tomato flavor and wholesome ingredients, it’s perfect for a cozy dinner or a quick lunch. Make it tonight and enjoy a nourishing meal that warms the soul!
Equipment
- Calphalon 5-Quart Pot
- Vitamix Blender
- Olive Oil
Ingredients
- 2 tablespoons olive oil
- 1 small onion, roughly diced (about 1 cup)
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 2 cloves garlic, peeled and roughly chopped
- 1/2 teaspoon salt
- 28 ounce can crushed tomatoes
- 14.5 ounce can coconut milk or reduced sodium vegetable broth
Instructions
- Warm the olive oil in a medium pot over medium heat.
- Add the onion, sweet potato, and garlic. Sprinkle with salt and stir to coat.
- Cook, stirring regularly, until just starting to soften, about 10 minutes.
- Add the crushed tomatoes and stir. Raise the heat to bring to a simmer.
- Reduce back to medium heat and simmer for 10 to 15 more minutes, or until the sweet potatoes are soft when poked with a fork.
- Let cool for a few minutes, stir in the coconut milk or broth and puree in a blender until very smooth.
- Serve warm with crackers, bread, muffins, or any other simple sides.
Notes
- Tip 1: Store leftovers, slightly cooled, in an airtight container in the fridge for up to 5 days. Serve warm.
- Tip 2: Blend in a few fresh basil leaves to add more flavor.
- Tip 3: Top adult portions with freshly cracked black pepper.
- Tip 4: If you can do dairy, top with grated Parmesan cheese or shredded sharp cheddar.
- Tip 5: Serve as a baby food on a spoon or stir in some well cooked grains (like quinoa, couscous, or pastina) for a more filling meal for an older baby.