Vegan Tomato Soup
So easy to make and full of that nostalgic tomato flavor, a Vegan Tomato Soup that is rich, creamy and gluten free!
Equipment
- 1 Immersion blender
Ingredients
- 2 Pints Grape Sized Tomatoes
- 2 15oz. Cans Diced Tomatoes
- 1 tsp Real Maple Syrup
- 3 Cups Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1/4 tsp Basil
- 1/4 tsp Oregano
- Salt and Pepper This is sprinkled over the tomatoes before baking. Add more to the soup if needed.
- Oil The oil is to drizzle onto the tomatoes before baking. I have used Olive or Avocado oil.
- 1 Cup Unsweetened Plain Almond Milk
- 2 Tbsp Cornstarch
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Clean and slice the grape sized tomatoes in half and place onto the baking sheet.
- Drizzle the tomatoes with your favorite oil, making sure to coat all slices.
- Sprinkle the tomato slices with salt and pepper and slide into the oven.
- Bake for 15 minutes, rotate the baking sheet and continue to bake for another 10 minutes.
- Remove the baking sheet from the oven, scoop the tomatoes into a 2.5 or larger quart sauce pan.
- Continue by adding the canned tomatoes, maple syrup, vegetable broth and all the seasonings.
- Next measure out the almond milk and add the cornstarch, blend until well mixed.
- Pour into the saucepan, stirring as you add to the tomatoes.
- Blend the soup with a immersion blender to puree the soup to a smooth texture.
- Cook on a medium high heat for about 15 to 20 minutes.
- Serve hot with your favorite crackers, sandwich or garnish.
Notes
Different ways to garnish or enjoy this soup
-Sprinkle shredded cheese and crumbled tortilla chips on top.
-Sprinkle shredded cheese with a large dollop on sour cream on top.
-Fresh croutons added on the top, try my Easy Homemade Croutons.
-Top with bagel chips and sour cream.
-Add left over pasta.
-Fresh herbs.
-Fried onions.
-Serve this soup with any sandwich of your liking.
-Add a toasted bread of your choice on the side of this soup.