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easy creamy vegan tomato soup

Creamy Vegan Tomato Soup

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 20 Min
  • Total Time: 25 minutes
  • Yield: 5 1x
  • Category: Soup, Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This creamy vegan tomato soup is super simple to make with a few pantry friendly ingredients like canned tomatoes, coconut milk, and onion. Perfect for a chilly weeknight!


Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons oregano
  • 2 (28 oz) cans fire roasted diced tomatoes
  • 1 (13.5 oz) can full fat coconut milk
  • Salt and ground black pepper, to taste
  • 1/21 teaspoon maple syrup

Instructions

  1. Add the oil, onion, and bell pepper to a stock pot and sauté until onion is translucent.
  2. Stir in the garlic, Italian seasoning, and oregano. Cook another minute.
  3. Add the tomatoes and coconut milk and bring to a simmer.
  4. Transfer to a blender (you may need to work in batches) and puree until smooth.
  5. Pour back into the stock pot over low heat. Stir in the salt and ground black pepper, adjusting to taste.
  6. Add the maple syrup (to cut the acidity).  

Notes

Recipe makes 8 cups of soup


Nutrition

  • Serving Size: 5
  • Calories: 100 kcal
  • Sugar: 5 g
  • Sodium: 233 mg
  • Fat: 15.5 g
  • Saturated Fat: 9.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 3.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg