Vegan Tomato Soup
Enjoy this one-pot, easy vegan tomato soup made with simple ingredients for a creamy and delicious meal. This great recipe is perfect for a quick lunch on a cold day or for meal prep during a busy week.
Ingredients
- 8 ripe vine tomatoes, or Roma (~3lbs)
- 2 red bell peppers, quartered with seeds removed
- 10 garlic cloves, peeled
- 1 yellow onion, peeled + 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.
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 180kcal, Carbohydrates: 17g, Protein: 4g, Fat: 13g, Saturated Fat: 11g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 646mg, Potassium: 764mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3252IU, Vitamin C: 83mg, Calcium: 64mg, Iron: 3mg