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vegan tomato soup

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Love this tomato soup. I serve it up on Meatless Monday with Sauteed Mushroom Grilled Cheese Sandwiches.

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For vegan tomato soup

  • 2-3 lb
    roma tomatoes
  • 2
    onions, chopped
  • 10 clove
    garlic
  • 1/2 c
    fresh basil
  • 1 c
    vegetable broth
  • 1 c
    light coconut milk (unsweetened from can)
  • 1/2 tsp
    oregano
  • 2 tsp
    sugar
  • salt & pepper to taste

How To Make vegan tomato soup

  • 1
    Line a pan with parchment paper.
  • 2
    Roast tomatoes and garlic cloves in pan at 350 for about 1.5 hours (when things are browning and bubbling). Let coo and peel tomatoes and remove seeds.
  • 3
    Blend with a blender or immersion blender.
  • 4
    Add 1/2 cup of fresh basil, blend again until immersed.
  • 5
    Add to pot and warm on the stove.
  • 6
    Add vegetable broth and coconut milk
  • 7
    Add 1/2 teaspoon of dried oregano the 1 teaspoon of sugar.
  • 8
    Heat for 10-15 minutes.
  • 9
    Garnish with some croutons or crackers, ang vegan shredded cheese if desired. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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