Vegan Tomato Soup

Vegan Tomato Soup

Everyday Cooking Vegan

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Servings per recipe: 4
Calories per serving: 140
Preparation time: 10m
Total cooking time: 1h 5m


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 tomatoes, chopped
  • 3 1/2 cups cherry tomatoes, halved
  • 3/4 cup vegetable broth
  • 2 bay leaves
  • 2 sprigs fresh basil, divided


  • 1   Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
  • 2   Remove soup from heat and cool slightly. Remove bay leaves and basil.
  • 3   Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Nutrion facts:

Total Fat 7.6g 12%
    Saturated Fat 1.0g  
Cholesterol 0mg  
Sodium 70mg 3%
Potassium 688mg 19%
Total Carbohydrates 17.5g 6%
Dietary Fiber 4g 16%
Protein 3.2g 6%
Sugars 8g  
Vitamin A 1978IU  
Vitamin C 46mg  
Calcium 43mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 37mg  
Folate 51mcg