Easy, creamy tomato soup that is delightful and vegan all at the same time! Woohoo! This vegan soup recipe gets its delicious creaminess from coconut milk and packs just the right balance of herbs and spices. Did you know that tomatoes are a great source of vitamin C?
Vegan Tomato Soup
Ingredients
- 8 ripe vine tomatoes, or Roma (~3lbs)
- 2 red bell peppers, quartered with seeds removed
- 10 garlic cloves, peeled
- 1 yellow onion, halved
- 1 1/2 cups water + vegetable bouillon
- 1 14-ounce can coconut milk, full fat
- ½ cup fresh basil leaves
- 2 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon chili powder
- 1 teaspoon Himalayan salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/205°C.
- Add the onion, bell pepper, garlic, tomatoes, and half of a cup of water to a dutch oven.
- Bake for 40 minutes.
- Place pot on top of the stove on medium/low heat (just enough for it to reach a simmer).
- Add in remaining water, coconut milk, basil, oregano, thyme, salt, and pepper.
- Blend soup using an immersion blender, until ingredients are fully combined and smooth.
- Simmer for a few minutes and enjoy with your favorite bread or vegan grilled cheese.
Notes
Nutrition
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This tomato soup recipe is bomb.
Thanks Jon!