Summer Tomato Soup

Summer Tomato Soup Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins


3 lb tomatoes preferably Roma tomatoes

2 cups vegetable broth low sodium organic

1 can of Cannellini beans

1 1 /2 cup of Oyster mushrooms

1 zucchini

1 onion medium size, diced

4 cloves of garlic minced

¼ cup of grape seed oil or oil of your choice

1 stick lemon grass cut to 1/2″ length

1/4 cup fresh basil diced

Cayenne pepper to taste

Black pepper to taste

1 tbsp apple cider vinegar

Himalayan Pink salt to taste


1Wash and cut tomatoes into quarters while removing the pith. You may peal the skin first if you prefer.

2Chop in the food processor while pressing the pulse button.

3Transfer to a pot with 2 cups of veggie broth, lemon gras and salt.

4Bring into a boil then reduce the heat and cover with lid. Simmer for 30minutes.

5In the meantime, sauté onions with garlic and transfer into the pot with rest of the soup.

6Sauté mushrooms with black pepper and pinch of salt and set aside.

7Wash and cut zucchini with garlic powder and pinch of salt and set aside.

8You may remove the lemon grass before you add all the rest of ingredients, but I would leave couple pieces in.

9Add all the ingredients including basil and adjust the taste.

10Serve with vegan Parmesan.

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