Vegan Tomato Soup
Easy peasy creamy tomato soup is perfect for your lazy dinner. Made with ripe red tomatoes, garlic, basil leaves, this soup is vegan and delicious. This is a simple recipe with minimal ingredients.
Servings: 4 Servings
Calories: 112kcal
Equipment
Ingredients
- ½ lb tomatoes ripe & plump juicy
- 2 tsp olive oil +1 tsp for garnish
- ½ tsp salt
- ½ tsp black pepper
- 1 small onion chopped
- 4 - 6 garlic
- stevia few drops
- 6 basil leaves
- 1 cup vegetable broth
- ¼ cup coconut milk optional
Instructions
- Dice the tomatoes into halves.
- Place them on a baking tray lined with parchment paper.
- Drizzle some olive oil over them with a sprinkle of salt and black pepper/ white pepper.
- Place them in a preheated oven and cook at 400 F for 20 - 25 minutes. You can also roast them in the air fryer in just 10 - 12 minutes.
- In the meanwhile, heat oil in a soup pot.
- Add roughly chopped onion and garlic. Saute till translucent.
- Add tomato paste, chopped basil leaves, a pinch of sugar, and vegetable broth. Bring it to a boil.
- Then add the roasted tomatoes and blend them to a smooth puree using a hand blender or immersion blender.
- Simmer for another 2 minutes and then add coconut milk and simmer for a minute.
- Keep stirring occasionally. Turn off the heat at desired consistency.
- Pour into the serving bowls. Garnish with some chopped basil leaves.
- Drizzle some olive oil with a sprinkle of black pepper and serve piping hot creamy tomato soup with some bread.
Nutrition
Serving: 1bowl | Calories: 112kcal