Vegan Tomato Soup

Vegan Tomato Soup

by | Mar 12, 2020 | Recipes

Nothing soothes the soul more than a bowl of classic tomato soup. And it’s even better when you make it yourself, such as in this plant-based, vegan recipe. It’s so easy! With only 5 ingredients (other than pantry staples), you can whip up this old-fashioned tomato soup recipe in no time.

Best of all, the ingredients for this recipe are easy to keep on hand, such as onions, canned tomatoes, vegetable broth, and dried herbs, making it a go-to recipe to whip up any night of the week. You can let it gently simmer while you’re getting the rest of your meal together. And when it’s all done, pack away leftovers to heat up at work the next day, or to pack in your kids’ lunch boxes. I love this recipe served with a simple sandwich, such as this Greek Chickpea Sandwich recipe, or a hearty salad, such as this Mandarin Quinoa Kale Bowl.

This vegan tomato soup is rich in the hearty flavors of tomatoes, which are packed with fiber, vitamin C, and lycopene—an antioxidant compound with cancer-fighting properties, as well as heart-health activity. It’s a good idea to try to fit healthy tomatoes into your diet at least a few times per week. So, get that soup pot out and cook up this recipe.

Here’s an interesting fact: This Classic Vegan Tomato Soup recipe is one of my most popular recipes ever on Pinterest. It just goes to show you that often the simple things are the best.

Yield: 8 servings

Vegan Tomato Soup

Vegan Tomato Soup

Nothing soothes the soul more than a bowl of classic vegan tomato soup. And it’s even better when you make it yourself!

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 14.5-ounce cans diced tomatoes, with liquid
  • 2 cups vegetable broth
  • Pinch sugar
  • ¼ teaspoon thyme
  • Freshly ground black pepper and sea salt

Instructions

    1. Heat olive oil in a medium heavy pot.
    2. Add onions and garlic and sauté over medium for 9 minutes.
    3. Stir in flour.
    4. Mix in tomatoes, broth, sugar, and thyme. Season with black pepper and salt to taste.
    5. Cover and simmer over medium for 40 minutes.
    6. Place small batches of soup into a blender container and blend until smooth, yet lumpy. Return to pot and reheat if necessary.
    7. Serve immediately.

Notes

InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Soup/Broth” setting. Cook according to manufacturer’s directions. Follow steps 6-7 as indicated above.

Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Follow steps 6-7 as indicated above.

Nutrition Information:

Serving Size:

1/2 cup
Amount Per Serving: Calories: 57Total Fat: 3gSodium: 340mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 1g
© Sharon Palmer, MSFS, RDN
Tomato Soup Cake

Tomato Soup Cake

by | Mar 5, 2014 | Recipes

Tomato Soup Cake

Serves: 12
 
While “tomato soup” and “cake” may seem like an odd pairing, this recipe is an absolute must-try. The end result is similar to spice cake and makes for the ultimate holiday treat. Not only will your family and friends appreciate the taste, they’ll be thanking you for the gift of health, too. Nutritional analysis per serving (with nuts and raisins): Calories: 289, Fat: 13g, Saturated Fat: 4g, Trans Fat: g, Cholesterol: 29mg, Sodium: 256mg, Carbohydrates: 42g, Fiber: 2g, Sugar: 19g, Protein: 5g, Vitamin A: 6%, Vitamin C: 18%, Calcium: 6%, Iron: 7 %
Ingredients
  • ¼ CUP UNSALTED BUTTER, SOFTENED
  • ¼ CUP VEGETABLE OIL
  • 1 CUP GRANULATED WHITE SUGAR
  • 1 LARGE EGG
  • 1 CAN (10 ¾ OZ) CONDENSED TOMATO SOUP
  • 1 TEASPOON BAKING SODA
  • 1 CUP ALL PURPOSE FLOUR
  • 1 CUP WHOLE WHEAT FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON CINNAMON
  • 1 TEASPOON NUTMEG
  • ½ CUP GOLDEN RAISINS (OPTIONAL)
  • ½ CUP WALNUTS, CHOPPED (OPTIONAL)
  • CREAM CHEESE FROSTING
  • ¼ CUP UNSALTED BUTTER, ROOM TEMPERATURE
  • 4 OZ CREAM CHEESE, ROOM TEMPERATURE
  • 1 TEASPOON VANILLA
  • 1 CUPS POWDERED SUGAR
 
Instructions
  1. PREHEAT OVEN TO 350°F. GREASE A 9″ ROUND CAKE PAN OR BUNDT PAN WITH VEGETABLE OIL OR BUTTER.
  2. IN A MEDIUM BOWL, CREAM BUTTER, OIL AND SUGAR TOGETHER. ADD EGG, AND MIX WELL.
  3. IN A SEPARATE LARGE BOWL, COMBINE TOMATO SOUP AND BAKING SODA. STIR WELL, ALLOWING MIXTURE TO FOAM. ADD CREAMED MIXTURE TO TOMATO SOUP, AND MIX WELL.
  4. ADD THE FLOUR TO THE COMBINED MIXTURE ½ CUP AT A TIME UNTIL THOROUGHLY MIXED. ADD THE BAKING POWDER, CINNAMON, NUTMEG, RAISINS AND WALNUTS (IF USING) AND STIR UNTIL WELL COMBINED.
  5. BAKE FOR APPROXIMATELY 40 – 45 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF THE CAKE COMES OUT CLEAN. ALLOW TO COOL AT LEAST 10 MINUTES BEFORE FROSTING.
  6. CREAM CHEESE FROSTING: CREAM BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD VANILLA AND MIX WELL. SLOWLY ADD POWDERED SUGAR, ¼ CUP AT A TIME UNTIL THOROUGHLY MIXED.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: