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To make this vegan creamy tomato soup, gather the following items: - 2 tablespoons of high-quality olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 medium carrot, diced into small cubes - 1 celery stalk, diced - 2 cans (14 oz each) of crushed tomatoes, preferably organic - 4 cups of rich vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper, to taste - 1 cup full-fat coconut milk or homemade cashew cream - A handful of fresh basil leaves, for garnish You can adjust this recipe based on what you have at home. Here are some substitutions: - Instead of olive oil, use avocado oil for a different flavor. - If you don’t have onion, use shallots or leeks. - Any type of canned tomatoes works, but crushed tomatoes give the best texture. - For vegetable broth, water with seasoning can also work. - Swap coconut milk with almond milk or cashew cream for a lighter option. When you shop for your ingredients, look for fresh options. Here are some tips: - Choose onions that are firm and dry. Avoid soft spots. - Garlic should feel tight and firm. Look for a fresh bulb. - Carrots should be bright orange and crunchy. Avoid ones that are limp. - Celery should snap easily when bent; fresh stalks have a vibrant green color. - Fresh basil leaves should smell strong and look bright green. Avoid wilting leaves. Following these tips will help ensure your soup tastes amazing! If you want the full recipe, check out the section above. To start, grab a large pot. Heat 2 tablespoons of olive oil on medium heat. Once it shimmers, add your finely diced onion, minced garlic, diced carrot, and diced celery. Stir this mix for 5 to 7 minutes. You want the onion to turn soft and clear. Next, pour in 2 cans of crushed tomatoes and 4 cups of vegetable broth. Add 1 teaspoon each of dried basil and oregano. Stir well to blend all the flavors. Bring the soup to a gentle boil. Once boiling, reduce the heat to low. Let it simmer for 20 to 25 minutes. This step helps the flavors mix together. After simmering, it's time to blend. If you have an immersion blender, use it to puree the soup right in the pot. It’s quick and easy! If not, carefully pour the soup into a blender in batches. Blend until it’s smooth and silky. This step is key for that creamy texture. Once blended, return the soup to the pot if you used a blender. Stir in 1 cup of coconut milk or cashew cream. Heat it for another 5 minutes. This makes the soup rich and luscious. Now, taste your soup. Add sea salt and freshly cracked black pepper to your liking. If you want more flavor, sprinkle in a little extra dried herbs. When serving, ladle the soup into bowls. Garnish with fresh basil leaves for a lovely touch. This adds color and aroma, making your dish even more inviting. Enjoy your delicious vegan creamy tomato soup! Check out the Full Recipe for more details. To make our vegan creamy tomato soup shine, focus on fresh herbs and spices. Use dried basil and oregano to boost flavor. Fresh basil adds a vibrant touch at the end. You can also sprinkle in a pinch of red pepper flakes for warmth. For a savory twist, try adding nutritional yeast. It gives a cheesy flavor without any dairy. You can easily prepare this soup in advance. Just follow the recipe and let it cool completely. Store it in an airtight container in the fridge for up to three days. To save time, you can also freeze the soup. It keeps well for about two months. When you’re ready to eat, simply reheat on the stove or in the microwave. Using the right tools makes cooking easier and more fun. A large heavy-bottomed pot is perfect for even heat. An immersion blender lets you puree the soup quickly. If you don’t have one, a regular blender works too; just be careful with hot liquids. Don’t forget to have a good cutting board and sharp knife for chopping your veggies. These tools help you work more efficiently in the kitchen. For the full recipe, don’t miss out on the rich flavors and creamy goodness of this soup! {{image_4}} You can boost the soup’s nutrition with protein. One simple way is to add beans. White beans or chickpeas work well. They add creaminess and a hearty texture. Lentils are another great choice. Red lentils blend easily into the soup. They cook fast and soak up flavor. Feel free to play with flavors to suit your taste. If you like spice, add red pepper flakes or jalapeños. This will give the soup a nice kick. For a herby twist, try adding fresh thyme or rosemary. Just a few leaves will brighten the dish. You can also mix in a splash of balsamic vinegar. This adds a sweet tang that balances the tomatoes. The soup's richness comes from the creamy base. While coconut milk is a favorite, you can switch it up. Almond milk or cashew milk can work too. They offer a lighter creaminess without losing taste. If you want a nut-free option, use silken tofu. Blend it smooth for a nice creamy touch. Remember to check out the Full Recipe for more details on how to make this delicious soup! To keep your vegan creamy tomato soup fresh, store it in an airtight container. Make sure it cools down first before sealing it. This helps prevent condensation, which can make the soup watery. I recommend using glass containers, as they are durable and easy to clean. When you are ready to enjoy your soup again, reheat it gently. You can use a pot on the stove or a microwave. If using the stove, heat it over low to medium heat. Stir it often to keep it from sticking. If you use a microwave, heat it in short intervals, stirring in between. This ensures even heating and keeps the texture smooth. You can freeze vegan creamy tomato soup for later meals. To do this, let the soup cool completely. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. Label the containers with the date. The soup can last up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge before reheating. Yes, you can make this soup ahead of time. After cooking, let it cool down. Once cool, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last in the freezer for about three months. When you are ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove until warm. To add spice, you can try a few methods. First, add red pepper flakes while cooking. You can also mix in chopped jalapeños for a fresh kick. If you prefer heat from a sauce, a splash of hot sauce will work. Taste and adjust the spice level to your liking. Several sides go well with creamy tomato soup. A classic choice is grilled cheese sandwiches made with vegan cheese. You could also serve crispy garlic bread or a fresh side salad. Roasted vegetables add a nice touch too. Pairing these sides enhances your meal. You can find ready-made vegan creamy tomato soup in many grocery stores. Look in the soup aisle or the freezer section. Brands like Amy's and Pacific Foods offer tasty options. You can also check local health food stores for unique finds. For a fresh option, some cafes serve homemade versions. This blog post explored how to make a creamy vegan tomato soup. We discussed ingredients, substitutions, and tips for choosing fresh produce. I walked you through step-by-step cooking instructions, blending techniques, and final seasoning touches. We covered useful tips for flavor, storage, and variations to suit your taste. Whether you want protein or added heat, this soup is versatile. Preparing it ahead and freezing for later makes meals easy. Enjoy making your own delicious, creamy tomato soup!

Vegan Creamy Tomato Soup

Dive into the deliciousness of Vegan Creamy Tomato Bliss! This hearty soup blends fresh vegetables with rich flavors for a comforting meal. Made with organic crushed tomatoes, aromatic herbs, and creamy coconut milk, it’s perfect for any occasion. In just 40 minutes, you can whip up a bowl of pure delight. Click through to explore the full recipe and enjoy a warm, healthy treat that’s sure to impress everyone!
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Ingredients
  

2 tablespoons of high-quality olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 medium carrot, diced into small cubes

1 celery stalk, diced

2 cans (14 oz each) of crushed tomatoes, preferably organic

4 cups of rich vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Sea salt and freshly cracked black pepper, to taste

1 cup full-fat coconut milk or homemade cashew cream

A handful of fresh basil leaves, for garnish

Instructions
 

In a large heavy-bottomed pot, heat the olive oil over medium heat until it shimmers.

    Add the finely diced onion, minced garlic, diced carrot, and celery to the pot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion turns translucent.

      Pour in the crushed tomatoes and vegetable broth, then sprinkle in the dried basil and oregano. Stir everything well to ensure all the ingredients are evenly combined.

        Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes. This allows the flavors to meld beautifully.

          Using an immersion blender, puree the soup until it reaches a silky smooth consistency. Alternatively, if you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth.

            Return the soup to the pot (if using a blender), and gently stir in the coconut milk or cashew cream. Warm the soup through for an additional 5 minutes, allowing it to become creamy and luscious.

              Season the soup with sea salt and freshly cracked black pepper to taste. For an extra burst of flavor, feel free to add a pinch more dried herbs.

                Serve the soup steaming hot in bowls, garnished with a few fresh basil leaves for a pop of color and aroma.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4