Vegan Roasted Tomato Soup
This velvety vegan roasted tomato soup uses roasted tomatoes and red peppers to bring out a down-home satisfying taste. Creamy coconut milk balances the acidity in the tomatoes to give it just the right finish on your palate. No butter or oils needed. A must try!
Grilled Cheese and Tomato Soup
Do you remember having the can of Campbells tomato soup steaming on the stove ready to slurp it up with some type of grilled cheese sandwich? As a kid I’m sure my grilled cheese was something like a melted slab of Velveeta cheese between two pieces of white bread.
When I became a mom, I made tomato soup for my own kids too. I would warm it on the stove with milk instead of water so it tasted extra creamy. Then I would sprinkle some shredded cheddar cheese over a corn tortilla and heat it in the microwave for an easy cheesy side. Healthy? Well how could something that has the word tomato on the label be bad?
Have you ever read the ingredients in a can of Campbell’s tomato soup? They don’t seem ALL that bad. I’d take out the fructose and the inflammatory seed oils and well, maybe. But regardless of how you feel about the ingredients, one thing is certain. Nothing beats the whole, plant food.
Now that I wish to take my health under control, I no longer trust my consumption of something as nutrient rich as a tomato, to a can. I like to spoil myself with something truly wholesome and delicious that leaves me feeling great.
A Healthy Alternative
I’ve always thought that eating tomato soup was low calorie and generally healthy. Not always! Traditional homemade tomato soup typically uses oil, butter, and cream to give it a silky texture and smooth out the acidity in the tomatoes. I needed to find a way to get this taste without clogged arteries!
Turns out you don’t need oil and/or butter at all. I’ve found that the flavors of the fruits and veggies in this soup can hold their own! I used tomatoes found at my local farmers market and roasted them to bring out their best flavors. The jar of roasted red peppers is the perfect addition to give this soup an extra layer of flavor and silkiness. Seconds please!
Vegan Roasted Tomato Soup
Equipment
- 3 baking sheets
- soup pot
- immersion blender or stand blender
Ingredients
- 6 Roma tomatoes sliced
- 2 beefsteak tomatoes sliced
- 1 large sweet onion diced
- 1 15 oz jar roasted red peppers drained and chopped
- 1 15 oz can petite diced tomatoes
- 1 6 oz can tomato paste
- 4 garlic cloves chopped
- 2 cups vegetable broth plus a splash more for sautéing
- ¼ cup fresh basil chopped
- 1 15 oz can coconut milk
- salt and pepper to taste
Instructions
- slice tomatoes and place on parchment lined baking pan. Sprinkle with salt and pepper and roast in 400°F oven for 25 minutes.
- Meanwhile, chop the onion and jar of peppers. Add onion to a large soup pot and sauté in a splash of vegetable broth for 5 minutes or until they begin to brown.
- Add garlic to the pot and cook for 1-2 minutes more.
- When tomatoes are finished roasting, spoon them into the pot with the onions. Add the canned tomatoes, peppers, tomato paste, basil, and vegetable broth and allow to simmer for 10 minutes.
- Remove from heat. Place an immersion blender in the pot and blend until smooth.
- Stir in the coconut milk. Add salt and pepper to taste. Serve with a toasted slice of sourdough bread or my easy air fryer croutons.
