Raise your hand if you grew up on creamy tomato soup and crackers. I distinctly remember sitting at the kitchen table, my legs swinging in mid-air, too short to reach the ground, and the sound of my mother opening a can of name-brand soup. I could always smell the comforting scent of warm tomatoes before they were lovingly poured into the bowl. She'd place it in front of me and the quintessential red box of crackers. I'd rip into the box, the internal plastic crinkling, before I scrunched a handful (or two) into my steaming bowl of tomato soup. With a few extra for dipping, of course.
The memory is comforting and nostalgic. Though it's true that it wasn't the healthiest lunch option, being from a can and a bag, as a kid, I thoroughly enjoyed my cup of soup and crackers.
Unfortunately, one of the most common brands of tomato soup (you know who I'm talking about) contains high fructose corn syrup as the second ingredient and a host of other unnecessary ones. Tomato soup – or any soup – should be nourishing, satisfying, and delicious. As an adult who cares about eating good quality food, I had no choice but to make homemade tomato soup to satisfy that craving.
The end result? My vegan tomato soup. It's a creamy, luscious, healthy soup recipe reminiscent of the tomato soups from my childhood but tastes better and is much better for my family and the environment. A bonus: it's vegan, paleo, gluten-free, and milk-alternative friendly! For an extra layer of flavour, try using fermented tomatoes or garlic—easily prepared with the right brine ratio using a salt brine calculator.
What was your favourite soup growing up? We all have one. And hey – if you make this soup, share it on Instagram and tag me. The more soup, the better!
Vegan Tomato Soup
Ingredients
- 1 Tbsp coconut oil
- 1 red onion roughly chopped
- 2-3 garlic bulbs roughly chopped
- 5 large tomatoes roughly chopped
- 2 Tbsp tomato paste
- 1 tsp turmeric
- Dash of other herbs or spices (i.e. oregano, basil, rosemary, thyme) finely chopped
- 1 can coconut milk
Instructions
- Heat a cast iron pot over medium heat.
- Add the coconut oil, onions, and garlic. Sauté for 5 minutes or until the onions are translucent.
- Add the tomatoes and tomato paste, stirring for 2 minutes.
- Stir in the turmeric and your other spices of choice.
- Turn the heat down to low and let simmer for 25-30 minutes.
- Add the coconut milk to the pot and stir well to combine.
- Take the pot off the heat and allow to cool before placing in your blender.
- Blend until smooth; heat and serve.
Notes
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