Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan tomato soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Check Out Vegan Recipe on eBay. Fill Your Cart With Color today! This vegan tomato soup is perfect for making in large batches and freezing for later, making it a great choice for vegan meal prep. Easy to make with just a few simple ingredients.
VEGAN tomato soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. VEGAN tomato soup is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have vegan tomato soup using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make VEGAN tomato soup:
- Make ready 5-6 baby tomatoes
- Make ready 1 cup vegetable stock
- Make ready 1 potato
- Prepare enoki mushroom
- Take salt
- Get pepper
- Make ready thyme
- Prepare 2 cloves garlic
- Prepare dried oregano
- Take vegetable oil
- Take 1 tbsp chilli sauce
It's tangy, creamy, and perfect as an appetizer or a meal on its own with some croutons. COOKING NOTES FOR THE TOMATO SOUP Fry the garlic for a minute or two in the oil. Add the tins of tomatoes, including liquid, and stir. After sharing a rather not-simple vegan cheese ball last week, I wanted to follow it up with something way more simple and this delicious vegan tomato soup recipe fits the bill!
Steps to make VEGAN tomato soup:
- Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme
- Dice potato, place on oven pan, drizzle with oil.
- Roast both of the above in (preheated) oven for 15-20 minutes
- Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir
- Blend the roasted tomatoes and vegetable stock using mixer/blender
- Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes
- (meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender
- After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.
Add the tins of tomatoes, including liquid, and stir. After sharing a rather not-simple vegan cheese ball last week, I wanted to follow it up with something way more simple and this delicious vegan tomato soup recipe fits the bill! Even though it's a dairy-free version of a classic, it's one of the best tomato basil soup recipes that I've had. Nut-free, soy-free and oil-free, this vegan tomato soup is perfect for weeknights when you are too tired to cook or are low on fresh ingredients, and is kid-approved! No thickeners needed as coconut milk is used to make this soup creamy and condensed (and no don't worry, you can't taste the coconut at all).
So that’s going to wrap it up for this special food vegan tomato soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
