Name: Vegan Tomato Soup (Gluten-Free, Dairy-Free)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: American
Ingredients: 1 TB Olive Oil; 1 TB Vegan Butter; 1 1/2 Cups Chopped Sweet Onion; 1 Tsp Minced Garlic; 1 28 oz Can Crushed Tomatoes; 1 Cup Low Sodium Vegetable Stock; 1 TB Tomato Paste; 1 Tsp Dried Basil (to taste); 1 Tsp Dried Thyme (to taste); Salt + Black Pepper (to taste)

Vegan Tomato Soup (Gluten-Free, Dairy-Free)

overhead view of finished bowl of vegan tomato soup with parsley garnish

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5 from 5 reviews

This easy Vegan Tomato Soup recipe is smooth, creamy, rich in flavor, healthy, and comforting! The best homemade tomato soup that's made in one pot, ready in 10 minutes, and naturally gluten-free, dairy-free, and low-carb. This simple classic soup is perfect to pair with vegan grilled cheese, or crusty bread, or served as a light appetizer, lunch, or dinner!

Author: Rebecca Pytell
Prep Time: 2 Minutes
Cook Time: 8 Minutes
Total Time: 10 minutes
Yield: 4 Servings 1x
Category: Main, Side
Method: Stove-Top
Cuisine: American

Ingredients

Scale

1 TB Olive Oil
1 TB Vegan Butter
1 1/2 Cups Chopped Sweet Onion
1 Tsp Minced Garlic
1 28 oz Can Crushed Tomatoes
1 Cup Low Sodium Vegetable Stock
1 TB Tomato Paste
1 Tsp Dried Basil (to taste)
1 Tsp Dried Thyme (to taste)
Salt + Black Pepper (to taste)

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Instructions

In a medium-sized soup pot, heat the olive oil and vegan butter over medium-high heat until the butter is melted.
Add the chopped onion and minced garlic to the pot and sauté until fragrant and slightly caramelized, about 3 minutes.
Add the canned crushed tomatoes, veggie stock, tomato paste, and seasonings to the pot.
Stir everything together and simmer for about 5 minutes.
Use an immersion blender to blend the soup smooth before turning the heat off and serving. If using a blender, turn the heat off before pouring the soup into a blender, blending, then adding the soup back to the pot to simmer for another minute or 2 before serving.

Notes

To Store: You can store leftover soup in a closed container in the fridge for 5-7 days.
To Freeze: Once the soup is cooled, you can freeze the soup in freezer-safe containers, leaving at least an inch of space from the top for expansion, or flat in Ziplock freezer bags. Frozen soup will be best used within 3-6 months.
To Defrost and Reheat: Take the container out of the freezer and allow the soup to thaw in the fridge overnight, then reheat the soup in a pot on the stove over low heat for best results or in the microwave for individual bowls.

Nutrition

Serving Size: 1 Serving

Find it online: https://strengthandsunshine.com/vegan-tomato-soup/