Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan tomato soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
VEGAN tomato soup is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. VEGAN tomato soup is something that I have loved my entire life. They are fine and they look fantastic.
Step-by-step explained vegan recipes This vegan tomato soup is perfect for making in large batches and freezing for later, making it a great choice for vegan meal prep. Easy to make with just a few simple ingredients. If you love tomato soup, be sure to also check out this vegan-friendly Chickpea Tomato Soup and. How to make vegan tomato soup It's so easy to make this soup as you just chop everything up, sauté the onions, garlic and spices and then add everything else in at the same time, bring to the boil and then turn it down to simmer until everything is cooked.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegan tomato soup using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make VEGAN tomato soup:
- Prepare 5-6 baby tomatoes
- Get 1 cup vegetable stock
- Take 1 potato
- Take enoki mushroom
- Prepare salt
- Take pepper
- Get thyme
- Get 2 cloves garlic
- Take dried oregano
- Prepare vegetable oil
- Make ready 1 tbsp chilli sauce
It's tangy, creamy, and perfect as an appetizer or a meal on its own with some croutons. COOKING NOTES FOR THE TOMATO SOUP. Be careful with the tomatoes: In the directions, I ask that you break up the tomatoes with the back of a wooden spoon. The tomatoes are incredibly squirty (<—probably not.
Steps to make VEGAN tomato soup:
- Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme
- Dice potato, place on oven pan, drizzle with oil.
- Roast both of the above in (preheated) oven for 15-20 minutes
- Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir
- Blend the roasted tomatoes and vegetable stock using mixer/blender
- Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes
- (meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender
- After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.
Be careful with the tomatoes: In the directions, I ask that you break up the tomatoes with the back of a wooden spoon. The tomatoes are incredibly squirty (<—probably not. Fry the garlic for a minute or two in the oil. Add the tins of tomatoes, including liquid, and stir. Nut-free, soy-free and oil-free, this vegan tomato soup is perfect for weeknights when you are too tired to cook or are low on fresh ingredients, and is kid-approved!
So that is going to wrap this up for this exceptional food vegan tomato soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
