A Simple Tomato Soup Recipe Very Vegan Friendly Recipes

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

VEGAN TOMATO SOUP

Steps:

• Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
• Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

A SIMPLE TOMATO SOUP RECIPE (VERY VEGAN FRIENDLY)

Steps:

• Stove top: In a large pot over medium heat melt the butter/oil. Add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
• Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
• Stir in the tomatoes, the juices from the cans, and broth.
• Simmer for fifteen minutes or so, then puree with a hand blender until smooth. If you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. Taste and adjust with more salt if necessary.
• Crock Pot: Follow directions #1 and #2 above. After sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. Simmer on HIGH for about 1 1/2 hours then LOW for about 3 hours longer.
• About 5 minutes before serving, I poured in about 5 ounces of the coconut milk. Stir and taste. Add more coconut milk for a more pronounced taste, as desired.
• Serving suggestions from the Apartment Therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
• For the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.