Vegan tomato soup
This Vegan Tomato Soup combines canned tomatoes, soy milk, and capers for a creamy texture and flavorful twist. It is easy to prepare, making it the perfect cozy dish for any day.
Cook time 15 min
Prep time 5 min
Ingredients:
2 cups canned tomatoes3/4 cup soy milk
1 tbsp olive oil
2 garlic cloves
1 tbsp capers
A hearty and comforting bowl of tomato soup is the perfect remedy for a rainy day. Our Vegan Tomato Soup uses simple and healthy ingredients to create a delicious and warming dish that you can whip up in no time. With a creamy texture provided by soy milk and a burst of flavor from capers, this vegan tomato soup will surely become one of your go-to recipes for cozy indoor days.
Instructions:
- Mince the garlic cloves and drain the capers.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic to the saucepan and sauté for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
- Pour the canned tomatoes into the saucepan with the sautéed garlic. Stir well and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Carefully transfer the tomato mixture to a blender. Add the soy milk and capers. Blend until smooth and creamy. If you prefer a chunkier texture, pulse the blender to your desired consistency.
*Note: If using a hand blender, you can blend the mixture directly in the saucepan.*
- Return the blended soup to the saucepan and reheat over low heat. Stir occasionally and taste to adjust seasoning as needed. Typically, the capers provide enough salt, but you may add salt and pepper to taste.
- Once the soup is hot and well-blended, remove it from the heat. Ladle it into bowls and serve immediately.
This Vegan Tomato Soup is both easy to make and brimming with vibrant flavors. It’s a nutritious, comforting dish that will warm you up even on the gloomiest of days. Whether enjoyed on its own or paired with your favorite vegan sandwich, it's sure to become a household favorite.
Vegan tomato soup FAQ:
A medium saucepan is ideal for this recipe. It should be large enough to hold the ingredients comfortably while allowing the soup to simmer.
Cook the canned tomatoes in the saucepan for about 10 minutes after bringing the mixture to a gentle simmer. This allows the flavors to meld together.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. For longer storage, consider freezing the soup, which can last for up to 3 months.
You can substitute soy milk with other plant-based milks, such as almond milk, oat milk, or coconut milk. Make sure to choose an unsweetened variety to maintain the flavor profile.
If you prefer a thicker soup, blend less or add a small amount of tomato paste during blending. For a thinner soup, you can add a little extra vegetable broth or water before reheating.
Cooking Tips:
- For a richer flavor, use fire-roasted canned tomatoes.
- To make the soup even creamier, blend it thoroughly using an immersion blender or regular blender.
- If you prefer a chunkier texture, pulse the soup a few times instead of blending it completely.
- Feel free to add your favorite herbs like basil or oregano for extra flavor.
- Serve with a slice of crusty bread or a grilled vegan cheese sandwich for a complete meal.
Nutrition Facts
3 ServingsCalories 50kcal
Protein 3.62g
Carbohydrates 7g
Fiber 3.19g
Sugar 4.45g
Fat 6g
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