Fresh Tomato Soup ~
The flavors of garden-fresh tomatoes shine in this easy and healthy, plant-based, comfort food classic!
Ingredients for Fresh Tomato Soup
You will need:
- 4 1/2 pounds tomatoes
- 1 cup carrots, finely chopped
- 3/4 cup yellow onion, finely chopped
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 1 cup mild flavored plant milk, such as oat or unsweetened almond
- 1 3/4 cup vegetable broth
- 2 tablespoons fresh basil, chopped
- 1 tablespoon white sugar
- 2 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
How to Make Tomato Soup
STEP ONE: Using a high speed blender, lightly puree the tomatoes. Begin by adding half of the tomatoes to the blender then as they go down during the blending process, add the remaining tomatoes. Set aside.
STEP TWO: Into a large pot over medium high heat, add the olive oil. When the oil is hot add the carrots and onions. Cook for 3 minutes, stirring frequently until softened.
STEP THREE: Add the tomatoes.
STEP FOUR: Bring to a boil then reduce the heat to low and simmer for 30 minutes.
STEP FIVE: In a small saucepan over medium heat, melt the butter.
STEP SIX: Add the flour, whisking until combined.
STEP SEVEN: Pour in the milk and continue whisking until the consistency is smooth.
STEP EIGHT: Add the milk/flour mixture into the soup pot with the vegetables.
STEP NINE: Stir in the vegetable broth, basil, sugar, sea salt, black pepper, celery salt, and garlic powder.
STEP TEN: Simmer for 45 minutes, stirring occasionally.
STEP ELEVEN: Carefully pour the soup into the blender. Blend until smooth or to your desired consistency then serve.
Storage
In the Refrigerator: This soup can be stored in an airtight container for 3-5 days. Reheat in the microwave or on the stovetop.
In the Freezer: To freeze this soup, first let it cool completely then pour it to a freezer-safe container or bag. Freeze for up to 6 months. Allow the soup to thaw in the refrigerator before reheating in the microwave or on the stovetop.
More Soup Recipes You’ll Love!
- Vegan Tomato Bisque
- Baked Potato Soup
- Roasted Eggplant and Garlic Soup
- Vegan Ginger Noodle Soup
- Green Chile and Black Bean Rice Soup
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Fresh Tomato Soup
Ingredients
- 4 1/2 pounds tomatoes
- 1 cup carrots finely chopped
- 3/4 cup yellow onion finely chopped
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 1 cup mild flavored plant milk such as oat or unsweetened almond
- 1 3/4 cup vegetable broth
- 2 tablespoons fresh basil chopped
- 1 tablespoon white sugar
- 2 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
Instructions
- Using a high speed blender, lightly puree the tomatoes. Begin by adding half of the tomatoes to the blender then as they go down during the blending process, add the remaining tomatoes. Set aside.
- Into a large pot over medium high heat, add the olive oil. When the oil is hot add the carrots and onions. Cook for 3 minutes, stirring frequently until softened.
- Add the tomatoes.
- Bring to a boil then reduce the heat to low and simmer for 30 minutes.
- In a small saucepan over medium heat, melt the butter.
- Add the flour, whisking until combined.
- Pour in the milk and continue whisking until the consistency is smooth.
- Add the milk/flour mixture into the soup pot with the vegetables.
- Stir in the vegetable broth, basil, sugar, sea salt, black pepper, celery salt, and garlic powder.
- Simmer for 45 minutes, stirring occasionally.
- Carefully pour the soup into the blender. Blend until smooth or to your desired consistency then serve.
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