It’s out with the old and in with the simplified new again! My OG Creamy Tomato Soup recipe was truly a labor of love and a very good recipe indeed. There was always something that slightly bothered me about it though and that was that its creaminess came from multiple components: “cheese,” “sour cream,” and almond milk. Let’s be real, vegan “dairy” can be a little pricey sometimes. I wondered if I could achieve the same level of creamy goodness using fewer ingredients and I realized that I actually could. This redone recipe is sure to please both you and your wallet!
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Vegan Creamy Tomato Soup... Better!
Ingredients
- 4 tablespoons vegan “butter”
- 1 tablespoon oil
- 1/2 of an onion, loosely diced
- 2, 28-ounce cans of San Marzano peeled whole tomatoes with basil
- 4 tablespoons tomato paste
- 2 cups vegetable broth
- 4-6 cloves of garlic, loosely minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 bags of vegan “mozzarella” shreds
Directions
- If you haven’t already done so, loosely dice half an onion and loosely mince 4-6 cloves of garlic. Set both aside for a moment. In a large pot or dutch oven over medium heat, combine the “butter” with the oil and allow the “butter” to melt. Once melted, add in the half an onion you loosely diced a moment ago and cook the onion for 5 minutes, stirring occasionally.
- Reduce the heat to low and add in the 2 cans of tomatoes (juice and all), as well as the tomato paste, vegetable broth, the garlic you prepared earlier, and the salt, sugar, pepper, and garlic powder. Using an immersion blender, carefully blend the mixture until smooth. Once smooth, turn the heat up just a little to bring the soup to a simmer. Once simmering, cover with lid and allow to simmer for 30 minutes, stirring occasionally.
- After 30 minutes, pour in the “mozzarella” shreds and stir to help them start to melt down. Once most of the “cheese” has melted, grab your immersion blender once more and carefully blend the mixture one last time to ensure every last bit of “cheese” has been fully incorporated. Serve alone or alongside a vegan grilled “cheese” and enjoy! Creamy Tomato Soup will keep in an airtight container in the fridge for up to a week.
Compassion is the Secret Ingredient 