Creamy Vegan Tomato Soup

by Susan on February 8, 2018

creamy vegan tomato soup

So often when the words “creamy” and “vegan” are in the same sentence that’s because some fancy dairy substitute such as cashew cream is involved in the scenario. This soup is simple, perfect and delicious and just happens to be dairy-free.

Since there are so few ingredients involved, try to get your hands on good quality ones. My favorite canned tomatoes to use are Muir Glen organic, but San Marzano are delicious as well. Since you’ll be pureeing the soup you can use either whole or diced tomatoes.

While I usually don’t feature dishes with added sugar, the added sweetness really balances the acidity of the tomatoes. You can use stevia if you’re looking for a lower calorie alternative, but honestly 2 tbs. for an entire batch of soup is not really that much. If you’re not vegan, raw honey works too.

Sometimes fresh basil is hard to find; if you don’t have access to good basil, you can also stir in a little prepared pesto. Read your labels, though, as most pesto contains Parmesan cheese. I like Amore pesto paste as it’s dairy-free and available at most supermarkets. It’s also very concentrated so a little goes a long way.

You have a lot of options for the added creamy element to finish off the soup. To keep it vegan, Califia Farms unsweetened Better Half is my preferred addition. It has the consistency of traditional half and half without any underlying coconut or almond flavor. Canned coconut cream would work as well, and I’ve even used unsweetened almond milk. The latter just won’t yield as creamy results.

If you’re not dairy-free, regular half and half or light cream would obviously work perfectly. You could also top off the soup with the homemade Parmesan crisps shown in the photo. They are super easy to make yet look awfully pretty and taste even better!

Creamy Vegan Tomato Soup

2 tbs. olive oil
4 thinly sliced garlic cloves
1 large yellow onion, sliced
2 28 oz. cans peeled or diced tomatoes
1 cup vegetable broth
2 tbs. cane sugar or raw honey (if not vegan)
1/4 cup Califia Farms Better Half (or traditional half & half for non dairy-free option)
1/4 cup roughly torn basil leaves or 2 tbs. pesto paste
1/2 tsp. dried oregano
1 tsp. dried Italian seasoning
generous pinch crushed red pepper flakes
sea salt & ground black pepper, to taste

Heat oil in a large pot over medium heat.

Add garlic and stir continuously for 30 seconds until golden, then add in onion. Stir and cook until onion is soft, about 5 minutes. Stir in tomatoes, broth and sweetener.

Allow to come to a low boil, then lower heat and allow to cook for 10 minutes.

Stir in half and half, basil leaves and seasoning.

Use a stick blender to puree soup until it reacher your preferred consistency. If you don’t have a stick blender, remove the soup to a blender and puree it (in batches, if necessary).

Taste for seasoning and adjust as necessary. Serve immediately.

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