Best Homemade Vegan Tomato Soup
My family wanted tomato soup, so I made some. The internet recipe looked basic so I went off script and wound up making my own version. I don’t even really like tomato soup, but I loved this. And to go with it, I made a vegan grilled cheese with fried tofu, tomato, and spinach.
Ingredients
- 28 oz of canned diced tomatoes (San Marzano are optimal, but this is your base so use the good stuff)
- 1 onion diced (any color)
- 1.5 cups of vegetable broth
- Some olive oil
- Some salt
- Some pepper
- Some sugar
- Some coconut milk
Directions
- In a medium pot, sauté the onion in the olive oil for a few minutes until soft.
- Add the tomatoes/broth and stir it all together (don’t drain the tomatoes).
- Bring to a boil, then reduce to simmer.
- Cook covered for about 30 minutes. Stir occasionally.
- Cool for about 5 min, then blend to liking. An immersion blender is best but don’t burn yourself! Use a Captain America shield if you have one handy. Also, don’t over blend to the point that it becomes foamy. That changes good soup into soup that makes people want to punch you in the face. But if you have that shield handy, you’ll be able to defend against fists of fury.
- Add salt, pepper, and sugar to taste. You won’t need a ton of sugar. You’re not making cookies. The goal isn’t to taste the sugar, but to balance out the tomatoes’ acidity.
- Stir in some coconut milk. Some folks want less. I like it nice and creamy. About half of a 14 oz can is good.
Notes
- What coconut milk brings more than other alternatives is a little sweetness that also helps with the tomatoes’ acidity. And it’s thick, which helps with the consistency.
- While it’s tempting to add the salt, pepper, and sugar while cooking, don’t. Wait until the end. Listen to Mark. He knows.
- When I say “some” seasonings I mean “some.” Everyone’s taste is different. Add a little, taste, add more until satisfied. Just don’t add too much because, as they say, “you can always add but you can’t take away.”
- If you’re a spicy person who likes spicy food, sriracha is perfect. But only David Tran’s original from Huy Fong. If you do use the David’s sriracha, dial back the sugar because there’s sugar already in it.
- If you go all-in on vegan, the absolute best vegan cheese (slices and shredded) is Follow Your Heart. It melts and tastes the best. And if you make a grilled cheese, add basil and tomato. You can thank me later. (I used spinach because I had no basil and wanted some leaves. Relax.)
If you need to balance out the fascism with a little joy, this may be the thing to get you there. I hope you enjoy it.
#Vegan #Vegetarian #Cooking #Recipe #Soup #GrilledCheese #Noms
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