RECIPES

Tomato Soup

Looking for a healthy soup fit for summertime? This Tomato Soup is fresh, creamy, and simple to make. It can easily be doubled and freezed for leftovers.

When I went to the grocery store and saw these beautiful red ripe tomatoes I knew I wanted to make tomato soup. It is always is my go to soup when I am craving soup since it healthy and simple to make. I have found myself making it more since it used to be the soup I always when I was out. But being vegan I have found out that I am not able to since it always includes some kind of cream or milk in it. Which is great since it just give me a reason to make homemade tomato soup more often!

When shopping for tomatoes look for bright red tomatoes that do not have any bruises on them. The tomatoes should be soft but not mushy. Avoid unripe green tomatoes or overripe tomatoes that leak liquid. You also want to definitely avoid any tomatoes that have mold growing from them.

To make this tomato soup you will first preheat the oven to 425 degrees fahrenheit. You will then line a sheet pan with foil and place tomatoes, red pepper, and garlic on the pan and sprinkle vegetables with salt and pepper.  I like to line the pan with foil and lift up the edges. The tomatoes will leak liquid while in the oven and the foil will catch the excess liquid and allows the liquid from not spilling into your oven.

Place pan in the oven when your it warms up to 425 degrees fahrenheit and bake for 40 minutes. While the vegetables are roasting heat a large pot on medium heat and add the chopped potato, onion, and water together and mix. Cook the potato and onion for about 10 minutes or until translucent.  

After the 40 minutes take the tomatoes, red pepper and garlic out of the oven. The roasted veggies should have a slight black char to it. Transfer the cooked tomatoes, red pepper, and garlic to the large pot. Using an immersion blender blend the tomatoes, red pepper, garlic, onion, and potato together until smooth. Beware when using the immersion blender that the tomatoes might squirt liquid on you… it might have happened to me 🙂

If you don’t have a immersion blender let tomato soup cool and transfer all ingredients to a blender and blend until desired consistency.

Divide into bowls and serve tomato soup. Garnish with fresh basil, homemade baked croutons, salt, and pepper.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Tomato Soup

  • Servings: 3
  • Difficulty: easy
  • Print

Looking for a healthy soup fit for summertime? This Tomato Soup is fresh, creamy, and simple to make.


Ingredients

  • 2 large tomatoes, cut in thirds
  • 3 roma tomatoes, cut in half
  • 1 red pepper, cut in half
  • 1 russet potato, scrubbed clean and chopped
  • 6 cloves of garlic
  • 1 large onion, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 Tbsp water

Garnish

  • Fresh basil
  • Homemade baked croutons
  • Salt
  • Pepper

Directions

  1. Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and place tomatoes, red pepper, and garlic on the pan. Sprinkle vegetables with salt and pepper.
  2. Place pan in oven at 425 degrees fahrenheit and bake for 40 minutes.
  3. Heat a large pot on medium heat and add the chopped potato, onion, and water together and mix. Cook the potato and onion for about 10 minutes or until translucent.
  4. Transfer the cooked tomatoes, red pepper, and garlic to the large pot.
  5. Using an immersion blender blend the tomatoes, red pepper, garlic, onion and potato together until smooth. If you don’t have a immersion blender transfer all ingredients to a blender and blend.
  6. Divide into bowls and serve tomato soup. Garnish with fresh basil, homemade baked croutons, salt, and pepper.
  7. Leftovers can be kept in the refrigerator for 3 days and 2 months in the freezer.


Make it Your Own

  • Substitute fresh tomatoes for whole peeled canned tomatoes.
  • Love garlic? Add additional cloves of garlic to the tomato soup
  • Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 3 adults.

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