Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan tomato soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
VEGAN tomato soup is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. VEGAN tomato soup is something that I have loved my whole life. They are nice and they look wonderful.
Tomato soup is a classic, heartwarming dish that can be enjoyed as an appetizer or the main entree. Fortunately, a hearty tomato soup doesn't need butter, cream or chicken stock to be delicious! This easy vegan tomato soup recipe has a slightly chunky texture and uses only a few simple ingredients, none of which have animal byproducts. How to make vegan tomato soup It's so easy to make this soup as you just chop everything up, sauté the onions, garlic and spices and then add everything else in at the same time, bring to the boil and then turn it down to simmer until everything is cooked.
To get started with this particular 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 it.
The ingredients needed to make VEGAN tomato soup:
- Make ready 5-6 baby tomatoes
- Get 1 cup vegetable stock
- Get 1 potato
- Prepare enoki mushroom
- Get salt
- Get pepper
- Get thyme
- Prepare 2 cloves garlic
- Get dried oregano
- Prepare vegetable oil
- Prepare 1 tbsp chilli sauce
If you don't have coconut milk lying around, soy milk or almond milk will work, too. 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.
Instructions 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.
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. 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). In a medium soup pot, heat up oil over medium heat.
So that is going to wrap it up for this exceptional food vegan tomato soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
