Best 3 Worlds Best Vegan Tomato Soup Recipes

In the realm of vegan culinary delights, there exists a comforting and flavorful dish that has captured the hearts of both plant-based enthusiasts and omnivores alike: the World's Best Vegan Tomato Soup. This tantalizing soup, featured in this article, embarks on a culinary journey that celebrates the vibrant flavors of fresh tomatoes, aromatic herbs, and a symphony of spices. With three enticing variations to suit diverse preferences, this recipe promises an exceptional dining experience.

The Classic Vegan Tomato Soup serves as the cornerstone of this culinary adventure. This timeless recipe captures the essence of simplicity, relying on the natural sweetness of sun-ripened tomatoes to create a velvety smooth and richly flavored soup. Fresh basil and oregano lend their herbaceous charm, while a touch of garlic and onion adds depth and complexity.

For those seeking a touch of zest, the Spicy Vegan Tomato Soup offers a tantalizing twist. A generous helping of chili flakes ignites the palate with a fiery warmth, perfectly balanced by the inherent sweetness of the tomatoes. A sprinkle of cayenne pepper adds an extra layer of heat, catering to those who relish a more pronounced spicy kick.

Finally, the Roasted Red Pepper Vegan Tomato Soup takes taste buds on an enchanting voyage. Roasted red peppers infuse the soup with a smoky and slightly sweet undertone, creating a harmonious blend of flavors. A hint of paprika and cumin adds an exotic touch, reminiscent of faraway lands.

Each variation of this World's Best Vegan Tomato Soup promises a unique and satisfying culinary experience. Whether you prefer the classic simplicity of the original, the fiery passion of the spicy version, or the exotic allure of the roasted red pepper soup, this article has a recipe that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

VEGAN TOMATO SOUP

Vegan Tomato Soup image

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Provided by Karin50

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided

Steps:

Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
Remove soup from heat and cool slightly. Remove bay leaves and basil.
Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO SOUP

Tomato Soup image

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Provided by Jennifer Steinhauer

Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey

Steps:

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 27 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 814 milligrams, Sugar 25 grams, TransFat 1 gram

Tips:

Use ripe, flavorful tomatoes. This will give your soup the best possible flavor. If you can, use tomatoes that are in season.
Roast the tomatoes before making the soup. This will concentrate their flavor and make them even more delicious.
Use a good quality vegetable broth. This will also help to give your soup a rich, flavorful taste.
Don't be afraid to experiment with different flavors. You can add herbs, spices, or even a little bit of cream or coconut milk to your soup to create a unique and delicious dish.
Serve your soup with a variety of toppings. This could include croutons, bread cubes, grated Parmesan cheese, or a dollop of sour cream. This will make your soup even more enjoyable and satisfying.

Conclusion:

Vegan tomato soup is a delicious, healthy, and easy-to-make meal that is perfect for any occasion. It is a great way to use up leftover tomatoes, and it can be made with a variety of different ingredients to suit your taste. Whether you like your soup thick or thin, spicy or mild, there is a vegan tomato soup recipe out there for you. So next time you are looking for a quick and easy meal, give vegan tomato soup a try. You won't be disappointed!