Easy Vegan Tomato Soup

This easy vegan tomato soup is packed full of flavour with a smooth and creamy texture while still being dairy-free. Made using basic pantry ingredients including canned tomatoes, this recipe is easy enough for a weeknight and tastes so delicious!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 137kcal

Author Sally

Ingredients

2 carrots chopped
1 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste
4 cups vegetable stock
½ teaspoon dried thyme or 2-3 sprigs fresh
1 x 800 gram can tomatoes
1 tablespoon dairy-free butter optional
a splash of coconut milk optional

Instructions

In a large pot on medium/high heat, add a small amount of olive oil and sauté chopped carrots and onions for 5 minutes until soft. Add in the garlic and cook for a further 2-3 minutes until fragrant.
Add in the tomato paste and stir through, cooking for another minute or two or until the paste starts to get a bit brown in colour.
Add the stock, thyme and canned tomatoes and to the pot. Bring to the boil and turn the temperature down to a simmer for around 30 minutes or until the soup has slightly reduced and darkened in colour.
Remove the fresh thyme stem and then using an immersion blender, blend the soup in the pot otherwise let cool down before pureeing in batches in your regular blender.
Heat the blended soup on low in the pot and add a tablespoon of dairy-free butter and a splash of coconut milk and mix through. Serve the tomato soup with toasted bread or whatever you prefer.

Notes

Serving size: This recipe serves 4 as a main or 6 as an entrée.

I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition