Tuesday, August 2, 2011

Homemade Tomato Soup {Vegan}

Day 214.

We love tomato soup, especially with grilled cheese sandwiches. And I am a firm believer that soup, especially this one, is not just for fall and winter. Fresh garden-grown tomatoes are at their peak now and are sure to make this recipe truly delicious.

Tomato Soup
Adapted from Homemade Tomato Soup.
  • 2 tomatoes, chopped (or 1 14.5 ounce can of diced tomatoes)
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • bay leaf
  • 2 tablespoons margarine
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup soy cream (optional)
  • Parmesan cheese substitute (optional)
Preheat oven to 450.
Strain the tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Oh yum! This was so creamy and delicious and I didn't even add the cream. Absolutely loved this soup.

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.


  1. Sounds delicious! Thanks for sharing on Recipe of the Week!

  2. Is the "chicken broth" listed in the recipe supposed to be veggie broth?

  3. Yes, you can use mock chicken broth or vegetable broth, whichever you prefer.

  4. What a GREAT recipe! I'd like to invite you over to Lady Behind The Curtain for my link party "Cast Party Wednesday" to share this and more of your recipes.
    I hope to see you there!