Food 
Before we dive into the ingredients, ensure you have all your kitchen essentials on hand. Trust me—there’s nothing worse than getting halfway through a recipe and realizing you’re missing something crucial. Grab your best knife, your favorite chopping board, and a decent-sized pot. I promise, the little bit of prep work will pay off immensely.
The Heart of the Recipe: Fresh Ingredients and Simple Steps
Alright, my fellow food enthusiasts, let’s talk ingredients. The secret to any great tomato soup lies in the quality of its ingredients. Here’s what you’ll need:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups (1kg) fresh tomatoes, chopped (or two
- 28-ounce cans of whole tomatoes if you prefer)
- 2 cups (480ml) vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/4 cup (60ml) coconut milk or any non-dairy cream for extra creaminess
- Fresh basil leaves for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute, making sure it doesn’t burn.
- Add the chopped tomatoes to the pot. If you’re using canned tomatoes, pour them in with their juices. Cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
- Pour in the vegetable broth and balsamic vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. This is where your kitchen starts to smell heavenly!
- Remove the pot from the heat once the flavors have melded together beautifully. Use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches). Return the soup to the pot and stir in the coconut milk or non-dairy cream. Season with salt and pepper to taste.
- Reheat gently if needed, and you’re ready to serve!
Enjoying and Serving
Now that your beautiful vegan tomato soup is ready, it’s time to dive in and savor the moment. I love serving this soup with a slice of freshly toasted sourdough bread on the side. There’s something magical about dipping crusty bread into the creamy soup that just warms the soul.
For a little extra flair, garnish your soup with a drizzle of non-dairy cream and a sprig of fresh basil. If you’re feeling fancy, you can even put a few homemade croutons or a sprinkle of nutritional yeast on top. It’s little touches like these that transform a simple dish into something truly special.
So there you have it, a delicious and heartwarming vegan tomato soup that’s perfect for those chilly days or whenever you need a bit of comfort.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
