Simple Recipe of Pot Tomato Soup

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Is there anything better than a classic bowl of tomato soup? If it is creamy, comforting, salty and perfectly balanced, we do not think so! This version has all the awesome taste of the tomato soup you know and love thanks to simple ingredients and quick and easy methods!

This 1-pot wonder is the perfect addition to grilled cheese sandwiches, vegan BLTs, grilled Roman salads and beyond. Let us show you how it is done!

How to make tomato soup

The elements of a classic tomato soup are simple: sauteed onions, garlic and dried basil provide a deep flavor, while peeled whole tomatoes San Marzano (a super sweet and balanced variety! bring the dreams of all tomato lovers to life.

Coconut milk is the dairy-free secret to bringing it all together and adding a rich creaminess. And if you use light coconut milk here, it won’t magically taste like coconut (we promise)!

Tomato paste and diced tomatoes add an even richer tomato flavor, while vegetable broth lightens them and maple syrup enhances the natural sweetness of the tomatoes.

Stir and let all the flavors melt as it evaporates (while you wait, it’s the perfect time to start preparing this ready-made grilled cheese sandwich).

When all the ingredients are warmed up, we mix! Our preferred method is a submersible blender, as it is the fastest and easiest. If you use a conventional blender, it is important to allow the soup to cool for at least 10 minutes and make sure that the lid of the blender is ventilated and the steam can escape.

It only remains to dig in this creamy bowl of tomato goodness!

We hope you will LOVE this tomato soup! It is:

  • Creamy
  • Classic
    Rich
    Balance
    Comforting
    & Fast and easy!

It warms nicely, making it perfect for preparing meals and enjoying all week with your favorite sandwiches, salads and beyond! Try it with our BEST Vegan Grilled Cheese Sandwich, a sunflower sandwich With chickpeas, a Vegan “BLT” Sandwich or a Grilled Roman Caesar Salad with White Beans with Herbs (30 minutes!).

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a #minimalistbaker photo on Instagram. Health, friends!

A simple soup with 1 glass of tomatoes (Vegan)

A simple tomato soup, creamy, balanced and soothing, nutritious, vegetable and full of flavor. Only 1 glass required!

Ingredient

US Usual-Metric

  • 2 Tsp olive oil (if without oil, under twice the amount in water, plus more as needed to avoid sticking)
  • 1 ½ cup diced yellow onion (~1 large onion)
  • 1-2 Garlic cloves chopped
  • 1 Tsp dried basil
  • 1 Can of Whole Peeled San Marzano Tomatoes (28 ounces), in Juice
  • 1 (6 Ounce) Can of Tomato Paste
  • 1 Can of Diced Tomatoes (14.5 ounces)
  • 1 cup vegetable stock (up to half with extra coconut milk for a creamier soup)
  • 1 (14 Ounces) can light coconut milk (or sub-fat for a creamier soup)
  • 3/4 tsp sea salt and black pepper
  • 1-2 Tbsp maple syrup
  • Optional FOR serving
  • Vegan parmesan cheese
  • Fresh chopped basil
  • Croutons (see instructions for home / / gluten-free use if necessary)

Instruction

Heat olive oil in a large saucepan over medium heat. Add the onion and cook for about 4 minutes or until soft. Add the garlic and dried basil and cook for about 1 minute more or until fragrant.

Add the tomatoes and their juice, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper and maple syrup. Cover and bring to a boil and cook for 15-20 minutes. The longer it boils, the deeper the taste.

Turn off the fire and use an immersion blender to puree the soup (or if you use a regular blender, let the soup cool first to avoid an explosion).

Put the soup on medium heat until warmed up. Try and adjust the spices as needed by adding more maple syrup to balance the acidity, coconut milk for the creaminess or salt for the overall flavor. If you prefer a thicker soup, remove the lid and simmer, stirring occasionally, until the desired consistency is obtained.

Spread between the bowls. Option to garnish with vegan parmesan, fresh basil and croutons.

The leftovers stay in the refrigerator for 4 to 5 days or in the freezer for 1 to 2 months.