Classic Vegan Tomato Soup Recipe

Ingredients

• Ripe Tomatoes - 6-7 medium (about 700g), roughly chopped
• Onion - 1 medium, roughly chopped
• Garlic Cloves - 3-4, roughly chopped
• Vegetable Broth / Water - 3 cups
• Olive Oil - 1 tbsp
• Bay Leaf - 1
• Sugar - 1 tsp (or to taste, to balance acidity)
• Dried Oregano or Mixed Herbs - 1/2 tsp (optional)
• Black Pepper - 1/2 tsp, freshly ground
• Salt - to taste
• Fresh Basil Leaves or Coriander - for garnish

Instructions

1. 1

   Step 1: Sauté Aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add bay leaf, roughly chopped onion, and garlic. Sauté for 5-7 minutes until the onions are translucent and softened. Do not brown.

2. 2

   Step 2: Add Tomatoes and Simmer. Add the roughly chopped tomatoes to the pot. Stir well. Add vegetable broth (or water), sugar, dried oregano (if using), and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the tomatoes are very soft and mushy.

3. 3

   Step 3: Blend the Soup. Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Be cautious when blending hot liquids. If you prefer a very smooth soup, pass it through a fine-mesh sieve after blending.

4. 4

   Step 4: Finish and Season. Return the blended soup to the stove over low heat. Add freshly ground black pepper and adjust salt to taste. If you like a thicker consistency, you can simmer for a few more minutes. For extra richness, you can stir in a tablespoon of vegan cream or a swirl of coconut milk (optional).

5. 5

   Step 5: Serve Hot. Ladle the hot Classic Vegan Tomato Soup into bowls. Garnish with fresh basil leaves or chopped coriander. Serve with croutons, garlic bread, or a grilled cheese sandwich for a comforting meal.