This tomato soup is so hearty and filling, you’d never guess it’s completely free of animal products and super healthy! The flavors of this vegan tomato soup just get better with time and it will stay good in the fridge for up to a week. Inspired by midwestfoodieblog.com
Ingredients
Nutrition Facts6 servings
Serving size
- Amount per serving
- Calories695
- % Daily Value *
- Total Fat 76g98%
- Saturated Fat 59g295%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 259mg12%
- Total Carbohydrate 10g4%
- Dietary Fiber 4g15%
- Total Sugars 6g
- Protein 2g
- Vitamin A 30mcg4%
- Potassium 487mg11%
- Vitamin E 27mg180%
- Vitamin K 34mcg29%
- Thiamin 76mg6334%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic and cook for another minute.
Stir in pesto, oregano, sugar, tomatoes and vegetable broth.
Turn heat to high and bring to a simmer.
Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally.
Carefully transfer soup to a high speed blender and blend for about 2 minutes, or until smooth and creamy. Be sure to leave the pour spout or center hole on the blender lid open and then cover the opening with a kitchen towel to prevent the lid from flying off and covering you in hot soup!
Pour soup back into the large pot and stir in coconut milk, reserving a couple tablespoons for garnish if you’d like. Season to taste with salt and pepper and heat over medium heat until warmed through.
Garnish with remaining coconut milk, fresh chopped parsley, red pepper flakes and crostini (see notes below).
To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!
Use fire roasted San Marzano tomatoes if possible. If you can’t find the fire roasted, at the very least go with the whole San Marzano tomatoes. They’re flavor is unlike any other canned tomato out there!
Ingredients
Directions
Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic and cook for another minute.
Stir in pesto, oregano, sugar, tomatoes and vegetable broth.
Turn heat to high and bring to a simmer.
Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally.
Carefully transfer soup to a high speed blender and blend for about 2 minutes, or until smooth and creamy. Be sure to leave the pour spout or center hole on the blender lid open and then cover the opening with a kitchen towel to prevent the lid from flying off and covering you in hot soup!
Pour soup back into the large pot and stir in coconut milk, reserving a couple tablespoons for garnish if you’d like. Season to taste with salt and pepper and heat over medium heat until warmed through.
Garnish with remaining coconut milk, fresh chopped parsley, red pepper flakes and crostini (see notes below).
To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!
Use fire roasted San Marzano tomatoes if possible. If you can’t find the fire roasted, at the very least go with the whole San Marzano tomatoes. They’re flavor is unlike any other canned tomato out there!
