Vegan Tomato Soup Recipe
By Earth of Maria
🔪Prep Time: 10 mins
▢ 1 1/2 lbs tomatoes, chopped
▢ 3 tbsp olive oil
▢ 2 medium red bell peppers, de-seeded and chopped
▢ 2 large red onions, chopped
▢ 4 cloves garlic
▢ 1 tsp onion powder
▢ 1 tsp paprika
▢ 1 tsp dried thyme
▢ 1 tsp salt
▢ 2 1/2 cups vegetable stock
▢ 1/2 tsp black pepper
▢ 1 cup fresh cilantro, tightly packed
▢ 1 cup vegan cream
1Preheat the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish.
2Add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together. Then, season with onion powder, paprika, dried thyme and 1/2 tsp salt.
3Drizzle some more olive oil on top or spray with cooking spray, and bake in the preheated oven for an hour, until the vegetables are softened and caramelised.
4Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, the rest of the salt, pepper and fresh cilantro. Blend until smooth.
5Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more.
6Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.