Vegan Tomato Soup

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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