Creamy Vegan Tomato Soup
Rich, creamy, and bursting with tomato flavor, this vegan tomato soup will have everyone licking their bowls clean!
Equipment
- Measuring cups and spoons
- wooden spoon
- Blender (immersion or countertop)
Ingredients
- 1 tablespoon 14 g nondairy butter
- 1 tablespoon 15 ml extra-virgin olive oil
- ¼ cup 40 g chopped shallot
- 2 cloves garlic grated
- 4 cups 946 ml tomato juice
- 1 can 28 ounces, or 794 g diced tomatoes, including liquid
- 4 sun-dried tomatoes packed in oil drained and finely chopped
- 1 tablespoon 17 g tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon fine sea salt to taste
- 1 teaspoon ground black pepper to taste
- ½ cup 120 g nondairy sour cream or nondairy cream cheese
Instructions
- Melt the nondairy butter and olive oil in a large saucepan over medium heat.
- Add the chopped shallot and grated garlic, cooking for 2 minutes until softened.
- Stir in the tomato juice, diced tomatoes with liquid, sun-dried tomatoes, tomato paste, basil, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a low boil, then reduce heat to a simmer.
- Cover and simmer for 15 minutes.
- Remove the lid and stir in the nondairy sour cream until fully blended.
- Remove the bay leaf and discard.
- Using an immersion blender or countertop blender, purée the soup until smooth.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy tomato soup with a glass of Sauvignon Blanc or a light-bodied Pinot Noir.Nutritional Information
Calories: 180 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 8 g | Sugar: 11 g | Salt: 1 mg
