Vegan Tomato Soup

I always make sure to have plenty of canned crushed tomatoes in my pantry, just in case I want a dinner that is not only incredibly quick to make but also packed with antioxidants, fiber and other nutrients. Tomatoes are actually one of the rare vegetables (ok, technically it’s a fruit) that actually benefits from cooking. Lycopene, the pigment that is responsible for the tomatoes’ red colour, is one of several carotenoids (a group of antioxidants) that may help to decrease the risk of heart disease and certain cancers. The processing method used in canning tomatoes causes the release of a greater amount of lycopene than what is usually found in raw tomatoes.

Though I usually make tomato soup from canned tomatoes, I will definitely have to do a recipe using fresh ones as well. Both are very convenient and not time-consuming. Fast and healthy dinners, that is what I am all about! If you do have a bit more time, I highly recommend you serve this with some fresh Homemade Gluten-Free Focaccia. It certainly adds that little extra to the meal!

Vegan Tomato Soup Ingredients:

  • 3 boxes canned crushed tomatoes (1200 g /42 oz)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 8 pitted olives (optional)
  • unsweetened plant-based milk, for garnish

Seasoning, to taste:

  • 2 tbsp nutritional yeast
  • rosemary
  • basil
  • thyme
  • freshly ground black pepper
  • maldon salt

Vegan Tomato Soup Directions:

  1. Heat up a medium-sized pot and add in the chopped onion and minced garlic. Cook this while stirring until lightly brown, being careful not to burn it. Add in the remaining ingredients except for the seasoning. Bring to a light simmer and allow this to sit for 5 minutes. Transfer to a high-speed blender (or use a hand blender) and blend until the soup is nice and creamy. Depending on the brand of your canned tomatoes you might need to add in a little bit of water to get it smooth enough. Bring the pot back to the oven and a gentle simmer. Add in the various seasoning while tasting. Serve warm.

If you have any left-overs simply store it in the refrigerator and heat up within the next two days. This soup also freezes well, so that is always an option.

Enjoy!

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