Vegan Tomato Soup

As the chill of autumn settles in, there’s nothing quite like a warm bowl of vegan tomato soup to bring comfort and warmth. This delightful recipe is not only packed with flavor but also promises to be quick and easy to make. Perfect for those cold days when you just want to curl up with a good book!

Ingredients

• 4 Tbsp butter
• 2 yellow onions
• 3 garlic cloves, minced
• 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups vegetable stock
• 1/4 cup chopped fresh basil, plus more to serve
• 1 Tbsp sugar, or more to taste
• 1/2 cup dairy free heavy whipping cream, or to taste to combat acidity
• black pepper to taste
• salt to taste
• 1/3 cup vegan parmesan cheese, grated, plus more to serve

Instructions:

• Heat a non-reactive pot over medium heat.
• Melt 4 Tbsp vegan butter (or olive oil).
• Sauté onions until softened and lightly golden, 10–12 minutes.
• Add minced garlic and sauté 1 more minute until fragrant.
• Next, add Vegetable stock, two 28-oz cans crushed tomatoes (with juices), chopped fresh basil, sugar, freshly ground black pepper.
• Bring to a boil, then reduce heat, partially cover, and simmer 10 minutes.
• Next, add 1/2 cup dairy free heavy whipping cream, or more to taste.
• Add salt and pepper to taste.
• Blend (Optional) – Use an immersion blender directly in the pot, or carefully blend in batches in a blender. Return soup to the pot.
• Lastly, add 1/3 cup vegan parmesan cheese.

How to Serve Your Comfort Soup

This vegan tomato soup is incredibly versatile! Serve it with some crunchy bread on the side or pour it over a bowl of fluffy rice for a nourishing meal. A sprinkle of fresh basil or nutritional yeast as a garnish elevates the soup, taking it to the next level. Enjoy this bowl of goodness and embrace the cozy vibes of the season!