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Blog Plant-Based Recipe

The Best Plant-Based|Vegan Tomato Soup Recipe

Judy Hunsberger
When I transitioned to the plant-based lifestyle I experienced a range of emotions. Many of these emotions are what any big change produces in most people. I missed a lot of favorite foods that I enjoyed on the SAD (Standard American Diet). You can check out our story of how we switched to the Plant-based lifestyle here. Maybe it’s the same for everyone who makes the switch, we miss some favorites. For me, I missed tomato soup. I’m not talking about gourmet tomato soup, but the classic stuff that comes out of the can with the red and white label. I’m delighted that my husband perfected the best Plant-Based|vegan tomato soup recipe. What’s more it’s low sodium and of course it tastes better than the canned stuff that I longed for after ditching the SAD.

The Ultimate Comfort Food

 
What makes this soup so good? It’s the ultimate comfort food, and it has “real ingredients” that are fresh and not processed. Certainly making it far better than any canned soup that I used to love. It’s funny looking back at foods that I loved eating before I switched. My taste buds were so dulled by the SAD that I had no idea how good food can taste. I didn’t recognize what good food tasted like. I’m thrilled that is no longer the case!
 
This recipe was requested by our daughter on her most recent birthday. She asked for this as part of her birthday dinner. How’s that for an endorsement?! I’m not sure what made my husband happier. The fact that she requested the meal, or that after random attempts on previous occasions, he perfected his recipe. It doesn’t matter because we loved the meal and we now have the perfect recipe and we’re sharing it with the world.

Perfect with the Crowd Pleasing Vegan Dinner Rolls

This soup is delicious on its own. It also pairs well with the crowd pleasing vegan dinner rolls whose recipe can be found below. It goes without saying that tomato soup and a grilled cheese sandwich is a match made in heaven. Vegan cheese may not be something you eat. So that lets the grilled cheese sandwich off of the menu, but this shouldn’t stop you from enjoying the soup. It’s that good!
 
No matter what time of year, a tasty tomato soup hits the spot. This tomato soup satisfies the urge you might have for the canned version you ate before switching to the plant-based lifestyle. The good news, is that this tomato soup is tasty and is healthier for you. Enjoy this favorite comfort food knowing that it fits into the plant-based lifestyle!
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Plant-Based|Vegan Tomato Basil Soup

Servings 6 people

Ingredients

  • 15 whole roma tomatoes
  • 3 whole heads garlic peels left on
  • 1 whole onion cut into eighths
  • 1 handful fresh basil stems removed and chopped
  • 2 tsp brown sugar
  • 1/4 tsp celery seeds
  • 1 splash low sodium soy sauce
  • 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
  • 1/2 tsp apple cider vinegar
  • 1/4 cup oat milk
  • 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
  • 1 tsp fresh black pepper
  • 2 tsp Italian seasoning
  • 2 cups vegetable stock

Instructions

  1. Preheat oven to 400 degrees F

  2. Cut the Roma tomatoes in half and place on baking sheet 

  3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

  4. Add the onions to the baking sheet along with the tomatoes and garlic

  5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

  6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

  7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

  8. Add 1/2 of the basil and blend

  9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

  10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

  11. Serve warm soup and enjoy!

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Crowd Pleasing Vegan Dinner Rolls

Adapted from ohsheglows.com

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp sea salt
  • 2 1/4 tsp Active Dry Yeast
  • 2 tbsp Plant-based butter Earth Balance Brand works well
  • 1 tsp egg replacer powder egg replacer works well, no need to add water
  • 1/4 cup very warm water between 110 and 115 degrees F

Instructions

  1. Proof the yeast. In a small bowl mix the Active Dry Yeast with the warm water. Stir and let disolve.

  2. Add 1 tsp of sugar and stir. Let sit for 5-10 minutes. The yeast should be slightly foamy and smell like bread.

  3. In a stand mixer or by hand, add 1 and 1/4 cup of four, remaining sugar, salt and yeast mixture

  4. Mix briefly for about 10 seconds.

  5. Add the remaining warm water (3/4 cup), the slightly melted butter and egg replacer. Mix until smooth.

  6. Slowly add the rest of the flour (1 cup) and mix until smooth.

  7. Cover with a dish towl and let rise in a warm place for 30 minutes. Tip: place the covered dough in a cold oven and turn the oven light on. Do NOT turn on the oven!

  8. Grease a pie dish and set aside. After 30 minutes, remove the dough from the oven and briefly knead with hands. Divide the dough by hand into 12 balls and place into the pie dish.

  9. Cover pie dish with towel and place back in the cold oven with the oven light on for an additional 25 minutes.  The rolls will expand and fill the dish during this time.

  10. Remove the dish from the oven and preheat the oven to 400 degrees F.

  11. Bake the rolls for 15-18 minutes until golden brown.  Enjoy the 12 pull apart rolls!