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To make Vegan Creamy Tomato Soup, gather these simple items: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 can (28 ounces) crushed tomatoes - 3 cups vegetable broth - 1 cup coconut milk (or any plant-based cream) - 1 tablespoon maple syrup (optional, for sweetness) - Salt and pepper to taste - Fresh basil leaves for garnish You can enhance the taste with these options: - A pinch of red pepper flakes for heat - A tablespoon of balsamic vinegar for depth - Nutritional yeast for a cheesy flavor - Chopped carrots or celery for extra veggies One serving of this soup offers: - Calories: 220 - Protein: 4 grams - Carbohydrates: 30 grams - Fat: 10 grams - Fiber: 4 grams - Sugar: 4 grams This soup is rich in vitamins and keeps you warm. You can find the full recipe above to get started! Start by gathering all your ingredients. This makes cooking easier and faster. Chop the onion finely and mince the garlic. These steps help to release their flavors. If you want a bit of sweetness, measure out the maple syrup. Set aside your ingredients for quick access. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want the onion to soften and turn translucent. Next, stir in the minced garlic, dried basil, and oregano. Cook for another minute. This lets the spices release their wonderful aroma. Now, pour in the crushed tomatoes and vegetable broth. Stir everything to combine well. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low. Let it simmer uncovered for about 15 minutes. This helps the flavors blend and deepen. After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until creamy. Once blended, stir in the coconut milk or any plant-based cream you prefer. If you like sweetness, add the maple syrup now. Return the pot to low heat. Warm the soup gently, stirring often. Taste the soup and season it with salt and pepper as needed. For the full recipe, check out the detailed instructions above to create this delicious vegan creamy tomato soup. To make your soup creamy, choose a good plant-based cream. Coconut milk works best, but you can also use cashew cream. If you want a lighter soup, try almond milk. Blend the soup well until it is smooth. An immersion blender is great for this. If you use a countertop blender, blend in small batches. Make sure to let it cool a bit before blending hot soup. This keeps the mess down. Seasonings are key to a tasty soup. Start with salt and pepper for the base. You can add dried basil and oregano for an Italian touch. For a sweet hint, maple syrup adds depth. You can also try red pepper flakes for a little heat. Taste your soup as you go. Adjust the seasonings to fit your taste. A squeeze of lemon juice at the end brightens the flavors too. One mistake people make is not cooking the onion long enough. Sauté until it is soft and translucent. This builds the base flavor. Another mistake is over-blending the soup. You want it creamy, not watery. Add too much broth, and it can lose its richness. Lastly, be careful with salt. Taste before adding more. You can always add more, but you can’t take it out. {{image_2}} You can switch up the cream in this soup. Coconut milk gives a rich taste, but you can try other options. Almond milk is a lighter choice. Cashew cream adds a nice nutty flavor. For a thicker texture, use silken tofu blended until smooth. Each option brings a new twist to the classic soup. Want more heat? Add a pinch of red pepper flakes. You can also stir in a dash of hot sauce for a spicy kick. For a milder soup, skip the heat altogether. Just use the herbs for flavor. Adjusting the spices can change the whole dish. Boost the nutrition by adding vegetables. Carrots and bell peppers blend well. Chop them up and sauté with the onions. Spinach or kale can also be stirred in at the end. They cook quickly and add bright color. More veggies mean more flavor and health benefits in every bowl. Check out the full recipe to guide you in making this delicious soup! To keep your soup fresh, let it cool first. Pour the soup into an airtight container. Make sure to seal it well. Store it in the fridge for up to five days. When you want to enjoy it again, just take it out. When you are ready to eat your soup, pour it into a pot. Heat it over medium heat. Stir it often to avoid sticking. If it's too thick, add a splash of vegetable broth or water. Heat until it's hot throughout. For long-term storage, you can freeze the soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup will last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. This way, you have a tasty meal ready anytime! Yes, you can easily make this soup gluten-free. The main ingredients are naturally gluten-free, like tomatoes and vegetable broth. Just make sure to use gluten-free broth. You can also check the labels on all packaged ingredients. This way, you can enjoy this soup without any gluten worries. If you don’t have coconut milk, there are great options. You can use almond milk or cashew cream for a nutty flavor. Soy milk or oat milk also work well, but they may change the taste a bit. If you want a creamy texture, choose any plant-based cream. These options will still give your soup a nice richness. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. In that case, it can last for up to 3 months. Just thaw and reheat when you're ready to enjoy it again. For the best taste, always check for signs of spoilage before eating. This blog post shows you how to make a creamy tomato soup. We discussed the main ingredients and fun optional ones for flavor. I explained steps for preparing, cooking, and blending your soup. Plus, I shared tips to get the texture just right and avoid common problems. Variations let you customize it with different creams and veggies. Finally, we went over storage methods to keep your soup fresh. Enjoy your cooking adventure!

Vegan Creamy Tomato Soup

Discover the ultimate Vegan Creamy Tomato Soup recipe that’s both comforting and delicious! Made with fresh ingredients like crushed tomatoes and creamy coconut milk, this soup is easy to whip up in just 30 minutes. Perfectly seasoned with basil and oregano, it's a soothing bowl of goodness. Ready to elevate your mealtime? Click through to explore the full recipe and pair it with your favorite crusty bread for the perfect lunch or dinner!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 can (28 ounces) crushed tomatoes

3 cups vegetable broth

1 cup coconut milk (or any plant-based cream)

1 tablespoon maple syrup (optional, for sweetness)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

    Stir in the minced garlic, dried basil, and oregano; cook for another minute, allowing the spices to become fragrant.

      Add the crushed tomatoes and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.

        Reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.

          Once the soup has simmered, remove it from the heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer it in batches to a countertop blender.)

            Stir in the coconut milk (or plant-based cream) and maple syrup if desired. Return the pot to low heat and warm up the soup, stirring occasionally.

              Season with salt and pepper to taste.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the soup in bowls, garnished with fresh basil leaves and a drizzle of coconut milk for an extra creamy touch. Pair with crusty bread for a complete meal.