Tomato Soup Recipe Vegetarian: Easy & Delicious Ideas

There’s something wonderfully comforting about a warm bowl of tomato soup, especially when it’s made fresh from wholesome, vegetarian ingredients. Whether you’re cozying up on a chilly day or looking for a light yet satisfying meal, this tomato soup recipe is your new go-to.

Bursting with vibrant flavors from ripe tomatoes, fragrant herbs, and a subtle hint of garlic, it’s a delightful blend of simplicity and nutrition. Plus, it’s entirely vegetarian, making it perfect for those who want to enjoy a hearty meal without meat.

This recipe is easy to prepare, uses pantry staples, and can be whipped up in under 30 minutes. It’s smooth, creamy, and versatile enough to customize with your favorite spices or toppings.

If you’re a fan of classic comfort food made healthy, you’ll love this tomato soup recipe.

Why You’ll Love This Recipe

Tomato soup is a timeless dish, and this vegetarian version is no exception. Here’s why it stands out:

• Fresh and flavorful: Made with fresh tomatoes and herbs for an authentic taste.
• Simple ingredients: No complicated steps or hard-to-find items needed.
• Healthy and nutritious: Packed with vitamins, antioxidants, and fiber.
• Versatile: Easily adapted to vegan or gluten-free diets with minor tweaks.
• Quick to make: Ready in less than half an hour, perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 large ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes, drained)
• 2 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/2 cup coconut milk or cream (optional, for creaminess)
• Fresh basil leaves for garnish (optional)
• Croutons or toasted bread for serving (optional)

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Immersion blender or regular blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
2. Add minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning and to release the aroma.
3. Add chopped tomatoes to the pot. If using canned tomatoes, crush them slightly with your spoon to break them up. Cook for 10 minutes, stirring occasionally, until the tomatoes soften and start to break down.
4. Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer and let it cook uncovered for 10-15 minutes. This allows the flavors to meld and the soup to reduce slightly.
5. Add sugar, basil, oregano, salt, and pepper. Taste and adjust seasoning as needed. The sugar helps balance the acidity of the tomatoes, but you can skip it if you prefer.
6. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
7. Stir in coconut milk or cream for a richer texture, if desired. Warm the soup gently over low heat for 2-3 minutes, but avoid boiling once the cream is added.
8. Serve hot, garnished with fresh basil leaves and accompanied by croutons or toasted bread for dipping.

Tips & Variations

“For an extra depth of flavor, roast your tomatoes and garlic before adding them to the soup. This adds a smoky sweetness that elevates the dish.”

• Make it vegan: Use coconut milk or any plant-based cream instead of dairy cream.
• Spicy kick: Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle heat.
• Chunky style: Blend only half the soup for a mix of smooth and chunky textures.
• Herb swap: Try fresh thyme or rosemary for a different herbal note.
• Add vegetables: Toss in diced carrots or celery when sautéing onions for more nutrition and flavor.
• Storage: Leftovers keep well in the fridge for 3-4 days or freeze for up to 2 months.

Nutrition Facts

Serving Suggestions

This tomato soup pairs beautifully with a variety of dishes to make a complete meal or snack:

• Grilled cheese sandwich: The classic combo never fails—try a sharp cheddar or vegan cheese alternative.
• Fresh salad: A crisp green salad with a light vinaigrette complements the soup’s richness.
• Crusty bread: Serve with warm, toasted sourdough or a baguette to soak up every last drop.
• Roasted vegetables: Side roasted zucchini, bell peppers, or eggplant for extra hearty nutrition.
• For more vegetarian meal inspiration, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Conclusion

Making a delicious, heartwarming tomato soup at home is simpler than you might think. This vegetarian tomato soup recipe brings out the natural sweetness of ripe tomatoes and combines it with familiar herbs and a touch of creaminess for a comforting bowl that’s perfect any time of year.

It’s healthy, easy to customize, and sure to please family and friends alike.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this tomato soup is a fantastic choice. Don’t forget to experiment with the tips and variations to make it your own!

For more tasty vegetarian dishes, you might also enjoy our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy cooking and enjoy your meal!

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