Creamy vegan tomato soup – with fresh tomatoes

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This vegan tomato soup with fresh tomatoes and coconut milk tastes heavenly creamy, fruity and delicious. In addition, it is healthy, filling and very easy to make. A detailed tomato soup recipe with the exact quantities and step-by-step instructions can be found here at the bottom.

Vegan tomato soup recipe

Vegan tomato soup with fresh tomatoes

For this recipe I used fresh tomatoes. Any tomato variety is suitable, but preferably a sweet one.

It is important that the tomatoes are very ripe – preferably sun-ripened, juicy and aromatic. After all, the taste of the soup depends on it.

Creamy with coconut milk

I refined my vegan tomato soup with coconut milk, just like the coconut pumpkin soup and the pumpkin lentil soup. It makes the dish extra creamy and adds a subtle flavor.

Alternatively, you can omit the coconut milk in the recipe if you don’t like it. Because the tomato soup tastes delicious even without this ingredient.

Creamy tomato soup with fresh tomatoes

How to serve and store?

You can serve the creamy tomato soup as a main meal for lunch or dinner. It goes perfectly with fresh baguette, toasted whole wheat bread or croutons. As an appetizer, the creamy tomato soup with fresh tomatoes works just as well, much like the tomato puff pastry.

Store leftovers of it in a soup pot with the lid on in the refrigerator. The vegan tomato soup will keep there for up to about 3 days. You can warm it up briefly on the stove before serving.

This vegan tomato soup is

  • creamy,
  • fruity,
  • spicy,
  • tart,
  • hearty,
  • incredibly tasty,
  • aromatic,
  • healthy,
  • filling,
  • colorful,
  • with fresh tomatoes,
  • with coconut milk,
  • with pure vegetable ingredients,
  • easy and quick to make with few ingredients,
  • ideal as a main meal or appetizer.

Creamy hearty meal

Easy creamy vegan tomato soup recipe

The creamy vegan tomato soup recipe that you can find here at the end of the post in the recipe box is very easy and quick. In about half an hour you’ll have this delicious meal ready.

Step 1:

First, prepare the ingredients. Cut tomatoes into cubes and finely chop onions, garlic and parsley.

Step 2:

Now fry the onions and garlic until translucent, add spices and then the tomatoes and cook for about 5 minutes.

Then pour in vegetable broth, add parsley and simmer for about 10 minutes. Season it with salt and pepper. After that, add coconut milk and bring everything to a boil again.

Step 3:

Now take the tomato soup off the stove and puree it finely. If necessary, season it again with salt and spices.

Vegan healthy dinner

How to make vegan tomato soup: tips and tricks

  • Use very ripe, juicy and fragrant tomatoes for the recipe.
  • Instead of parsley, you can use basil.
  • Flavor the soup with spices of your choice.
  • To make your tomato soup the consistency you want, adjust the amount of vegetable broth in the recipe as desired.

Did you make the creamy vegan tomato soup with fresh tomatoes using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.

Check out these other delicious soup recipes:

Vegan tomato soup recipe

Vegan tomato soup with fresh tomatoes

The vegan tomato soup with fresh tomatoes and coconut milk tastes heavenly creamy, fruity and delicious. In addition, it is healthy, filling and very easy to make with this recipe.
Prep Time 5 minutes
Cook Time 25 minutes
Course Soup
Servings 4

Ingredients
  

  • 1 kg tomatoes
  • 2 onions medium size
  • 3 cloves of garlic
  • 150 ml canned coconut milk
  • 200 ml vegetable broth
  • 1/2 bunch parsley
  • 1 tsp paprika powder
  • salt
  • black pepper
  • vegetable oil for frying

for serving (alternative)

  • coconut milk
  • fresh parsley
  • croutons

Instructions
 

  • Remove the stalk from tomatoes, cut them into small cubes and put them in a bowl with the juice that comes out.
  • Peel onions and garlic and chop them finely.
  • Chop parsley finely.
  • Put some vegetable oil in a saucepan and fry the chopped onions and garlic until translucent.
  • Add paprika powder and fry, stirring constantly, for about 1 minute.
  • Add the diced tomatoes with juice and cook, stirring occasionally, for about 5 minutes.
  • Pour in vegetable broth, add the chopped parsley and stir. Bring the tomato mixture to a boil and simmer without a lid for about 10 minutes until the tomato pieces are well cooked, seasoning with salt and black pepper.
  • Pour in coconut milk, stir, bring the tomato mixture to a brief bubbling boil and remove from heat.
  • Carefully puree the hot tomato mixture finely with a hand blender, adding salt and spices to taste if necessary.
  • Serve the tomato soup with a blob of coconut milk, with fresh parsley and with croutons, according to taste.

Notes

  • Use very ripe, juicy and fragrant tomatoes.
  • Instead of parsley, you can use basil.
  • Flavor the soup with spices of your choice.
  • To make your tomato soup the consistency you want, adjust the amount of vegetable broth as desired.
  • Note the detailed tips and tricks for making the creamy vegan tomato soup with fresh tomatoes at the top of the post.

If you are using Pinterest, you can pin the following picture:

Pin Vegan tomato soup

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