Croutons and basil on creamy vegan tomato soup with non-dairy grilled cheese sandwich.
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Creamy vegan tomato soup

Few foods give the cozy comfort of a bowl of creamy vegan tomato soup with a non-dairy grilled cheese sandwich for dipping. This full-bodied soup has a wonderful depth of flavor from the addition of sun-dried tomatoes. Add a handful of homemade vegan croutons and a drizzle of sun-dried tomato oil on top just before serving.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American, Vegan
Keyword: dairy free, gluten free, kid friendly, lunch
Servings: 4 people
Calories: 93kcal
Author: Cadry Nelson

Ingredients

Instructions

  • Put oil into GoWISE heating blender with chopped onion. Hit the "soup" function. Allow the onions to cook for about three minutes, until they are fragrant and softened. Occasionally, stir the onions by hitting the "chop" button, so that they don't burn. (I like to remove the clear cap while the onions are cooking, but remember to put it back on the unit before you hit the "chop" button.)
  • Add the garlic to the blender. Hit the "soup" function again, and cook for another 2 minutes. Remember to hit "chop" occasionally for even cooking and no burning.
  • Add whole peeled tomatoes (including the tomato liquid in the can), water, vegetable bouillon cube, dried oregano, dried basil, salt, pepper, nutritional yeast flakes, tomato paste, and drained oil-packed sun-dried tomatoes to the heating blender. Place cap on the blender, and blend the soup completely by using the manual blade speed from 1 through 8.
  • Once the soup is completely blended, hit the "soup" function again. Allow it to cook for 8 to 10 minutes, so that the flavors can meld and the soup can heat. Remember to hit the "chop" button occasionally for even heating.
  • Add 1/4 cup of non-dairy milk, put lid back on the unit, and hit the chop button a couple of times to blend.
  • Taste the soup. If you'd like a thinner, creamier soup, add the remaining 1/4 cup of non-dairy milk. If the soup needs a bit of sweetness to balance the acidity of the tomatoes, add 1 or 2 teaspoons of agave syrup.
  • Put the lid back on the unit, hit "chop" a couple of times to blend. Then hit the "soup" button. Let the soup heat for another 5 to 10 minutes, so that the flavors continue to meld, the acidic flavor of the tomatoes mellows, and the soup heats fully.
  • Ladle the soup into 4 bowls and drizzle each with oil from sun-dried tomato jar. Serve with vegan grilled cheese sandwiches or homemade vegan croutons in the air fryer.

Notes

*If you'd rather use broth, omit the vegetable bouillon cube and replace the 1/2 cup water with broth.
Stovetop directions:
If you don't have a heating blender, saute onions and garlic in soup pot with oil for several minutes on a medium heat until translucent and fragrant. Add whole peeled tomatoes, water, vegetable bouillon cube, dried oregano, dried basil, salt, black pepper, nutritional yeast flakes, tomato paste, and drained oil-packed sun-dried tomatoes to pot. Cook for 8 to 10 minutes on a medium heat.
Blend with an immersion blender. Or carefully move soup to a regular blender, blend, and transfer back to the soup pot. Add 1/4 to 1/2 cup non-dairy milk, depending on your creamy preferences. Taste and add 1 to 2 teaspoons agave syrup if additional sweetness is needed. Continue cooking for 5 to 10 minutes longer for flavors to meld and tomato to mellow. Serve soup in 4 bowls and drizzle with oil from sun-dried tomato jar.

Nutrition

Calories: 93kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 869mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 12.5mg | Calcium: 28mg | Iron: 1.1mg