Simple Tomato Soup

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Champagneyogi
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This simple but delicious vegan tomato soup is both comforting and satisfying. You’ll have it made, served and ready to eat in under 30 minutes.

I made this soup after a long walk in the Pacific Northwest’s wet winter weather and served it with a vegan grilled cheese. (Cheese toasty as we called it growing up in the UK). It’s the perfect soup to warm you up, and tastes equally delicious the following day. I suggest making a big batch and save it for a future lunch.

I sneaked in a few carrots for some extra goodness to give it sweetness without adding any sugar – typically an ingredient in canned tomato soup. Be prepared to be wowed by the rich, comforting and delicious flavour this simple soup provides! It’s bursting with rich tomato flavor, yet it’s made from canned tomatoes.

Tip: My favourite are the organic Muir Glen tomato products, because they consistently taste the best.

Both my girls and hubby asked for seconds when I first made this, and frequently inquire when I’m going to make it again.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator up to 3 days or keep frozen in the freezer for up to three months.

Serve with your favourite crusty bread and enjoy! (As you can see below, Serena couldn’t wait until after I finished photographing this recipe.)

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Simple Tomato Soup
Ingredients
  • 28 oz canned diced tomatoes
  • 2 large carrots chopped
  • 4-6 cloves garlic
  • 1 shallot, minced
  • 1 cup diced yellow onion
  • 2 stalks celery chopped
  • 1-2 tsp olive oil
  • 1 cup vegetable broth
  • 2 tbsp red wine
  • 2 tsp dried basil or 1/4 cup chopped fresh basil, plus more to garnish
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Instructions

  1. In a medium pot, add olive oil, garlic cloves, shallot and diced onions. Sauté for a few minutes until fragrant and onions are softened.

  2. Add canned tomatoes, vegetable broth, carrots, red wine, dried basil or fresh basil, salt and pepper. Bring to a boil.

  3. Once boiled, lower heat to medium low and cook for another 15 minutes.

  4. If you prefer your soup less chunky, use a blender or immersion blender to blend the soup so that it is creamy.

  5. Serve while hot. Garnish with fresh basil.

Other Yummy Soup Recipes

If you try this soup, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #healthyissexy, #amandavs), I’d love to see your creations.

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XO

Amanda