Vegan Cream Of Tomato Soup

The first year or two that I was in school, kindergarten and grade 1, I used to come home for lunch. I used to wish all the way from school that it would be tomato soup and grilled cheese sandwiches. I’ve yet to find a vegan cheese that makes the cut but this vegan cream of tomato soup is pretty awesome…

Vegan Cream Of Tomato Soup
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  1. 1 Tbsp vegan butter
  2. 1 Tbsp olive oil
  3. 2 (14-ounce) cans whole peeled tomatoes
  4. 1 1/2 cups vegetable broth
  5. 1/2 cups coconut cream
  6. 1 small red onion - chopped
  7. 2 cloves garlic - minced
  8. 1 stalk celery - chopped
  9. 1 carrot - chopped
  10. A small handful of fresh basil
  11. 1 Tbsp tomato paste
  12. Salt and freshly ground pepper (to taste)
  13. Fresh basil leaves for garnish
  1. Melt butter with olive oil in a medium stockpot over medium heat. Cook onion, garlic and celery until onion starts to become translucent. Add carrots and sauté until quite tender.
  2. Add tomatoes, their juices, tomato paste, and broth. Season with salt and pepper and herbal seasoning, and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and puree tomato mixture and fresh basil in a blender or food processor, until smooth.
  3. Return soup to a pot and warm over low heat. Whisk in cream, salt and pepper. Garnish, serve and enjoy.
Sweet Vegan

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