Vegan Tomato Soup
Cooking is something I do when I’m in pain. It’s something I do when I’m happy, sad… something I do when I’m feeling bored, and something I love to do when I’m feeling inspired. Cooking has been and will always be a form of therapy for me. No matter what end of the spectrum the intense emotion lies, I know if I cook I’ll fall back into alignment.
Cooking this vegan tomato soup sprung from a need for security, comfort and warmth. It’s fairly chilly here in LA, which is something I’d been missing, I just got back from an amazing trip to Chicago, and I’m spending my Monday all alone. Being alone, especially after traveling, can sometimes be hard for me. I’m a social being and I’m still learning to seek comfort in myself rather than those around me.
Something told me to make this vegan tomato soup, so I obliged…and it turned out so delicious I received everything I had been searching for. Try this vegan tomato soup recipe and you’ll feel just as warm and fuzzy inside as I did.
Or it’ll just make for an awesome weeknight meal, and that’s totally okay too. I’m just super emotional so…yeah.
First I started out with about a pound of fresh vine-ripened tomatoes. To peel these, I cut an x in the bottom of each tomato and immerse in boiling water. After about 15 seconds, remove and rinse with cold water. The peels will come off easily!
I roasted a whole bulb of garlic, and I peeled them and chopped them roughly. I also used half a large shallot – diced, a carrot, peeled and diced, salt and pepper to taste, basil, and coconut cream. It’s thicker and more decadent than coconut milk, and I love it that way. I also used a bit of vegetable broth to lighten it up, but you use that as you see fit.
First I started by sautéing the the carrot in 2 tablespoons of coconut oil. Cook for about 2 minutes, then add in your shallots. Cook until the shallots are translucent and the carrot is softened, about 3 more minutes.
Cut your tomatoes into cubes and toss those into the skillet as well. Cook down until softened on medium heat for about 10 minutes. Add about 1/2 cup of veggie broth and about 1/3 cup of coconut cream to add creaminess. Add your basil, your garlic, and season to taste with salt and pepper. I also added a pinch or two of red pepper flakes for some spice.
Cook down and then use an immersion blender to blend until smooth.
- - 5 vine ripened tomatoes - diced
- - 1 carrot - peeled and chopped
- - 5 cloves roasted garlic - chopped
- - 1/2 medium shallot - finely diced
- - 1/2 cup veggie broth
- - 1/3 cup coconut cream
- - Salt and Pepper
- - Fresh basil
- - Red chili pepper flakes
- To start, you'll want to peel your tomatoes and carrot, and chop them.
- Roast your garlic, peel your cloves and chop them as well as the shallots.
- Saute your carrots until soft, about 7 minutes. Add in the shallots and saute until translucent, about 4 minutes.
- Add in your tomatoes and roasted garlic. Cook down for about 3 minutes, then add in your veggie broth.
- Season to taste with salt, pepper and chili flakes. Once the seasoning is how you like it, add in your coconut cream.
- Cook for about 10 minutes.
- Use an immersion blender, or throw the entire pot into a blender and blend until smooth, then return to the pot.
- Garnish with coconut cream, toasted pepitas and green onion.