New Year, Old Favorite: Tomato Soup (Vegan, GF, Oil-Free)

Written by on in Dinner, Light lunches, Recipes, Soups, Stews, Etc, Vegetables
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Hey babes,

Welcome and happy New Year! If your 2021 was anything like mine, I’m sure you’re delighted to be through it and standing in a new chapter. If you’re like 1/3 of all Americans, you may have found your way here because of an increased interest in plant-based eating, or at least a spark of curiosity about what that looks like in practice.

If so, awesome! Welcome aboard. Feel free to browse. But just in case there are those out there still a bit trepidation of tempeh and jittery around jackfruit, I thought we could kick off the year nice and simple: tomato soup.

This has been a favorite with my kids for as long as they’ve eaten solids. We always kept French loaves in the freezer and condensed soup in the pantry for busy nights. Throw on some plant-butter and garlic, heat up the soup, broil the bread, done!

Unfortunately, as busy single parents are sometimes prone to doing, we ran out of soup! I know, it’s a national tragedy. Flags at half-mast, please. But in lieu of premade soup, I do keep a ready stock of unsalted tomato products handy at all times, so I got to scheming. And what came out was not only delicious, but also free from the huge sodium and sugar load one tends to find in the condensed counterparts. All you need is a sauce pan, some measuring spoons (or a little knife/cutting board action if you want to go the extra mile), something to blend with (perhaps one of those blenders you here so much about online), and fifteen minutes, and you’ve got soup. Super!

Tomato Soup (Vegan, GF, Oil-Free)
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Tomato Soup (Vegan, GF, Oil-Free)

Recipe by MonicaDifficulty: Easy
Servings

4

servings
Cooking time

15

minutes

Ingredients

  • 1 Tbsp onion powder or 1/4 cup diced onion

  • 1 tsp garlic powder or 1 Tbsp minced garlic

  • 1/2 tsp turbinado sugar or stevia

  • 1/2 tsp salt

  • 1/4 tp ground black pepper

  • 1/4 tsp dried oregano

  • 1/4 tsp Italian seasoning

  • 1 oz tomato paste

  • 1 cup diced tomatoes, undrained

  • 1 14 oz. can tomato sauce

  • 1 cup vegetable broth

  • 1 cup unsweetened almond milk

Directions

  • Add all ingredients to saucepan.
  • Heat to simmer for 10-15 minutes, stirring occasionally.
  • Either use an immersion blender or freestanding blender to blend smooth.
  • Enjoy!