Tomato Soup

A perfect recipe for a cold winter weather. This year we had a terrible winter storm in Texas. I wanted to make a soup that was easy and tasty too, to eat cold or hot. I need it a recipe that will keep us happy in case we lost power. 

Is then when I decided to make my tomato soup even more simple and oh yes it was the perfect recipe. The flavors work well together, this created a delicious soup to keep us warm and feed during a very cold time.

 This is a low-cal, plant-based and easy tomato soup. If you want to make any additions look at my notes for tips on how to make one recipe in a different way. 

As always my goals is to make this recipes to bring the same joy into your kitchen that it has brought to mine.

A quote for you, I enjoy:

I love cooking. Not for myself alone. Cooking is about giving.

-Christine Lagarde

Tomato Soup

Tomato Soup

This creamy and full of flavor soup, will keep you warm on any type of weather. Its simply delicious!
Plant-based, kid-approved and healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Soup
Cuisine American, Gluten-Free, Plant-Based
Servings 4
Calories 37 kcal

Equipment

  • 1 Medium pot
  • High powered blender or Immersion blender
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring jug
  • Ladle

Ingredients
 
 

  • 1/2 Tbsp Olive oil Use coconut if you prefer
  • 1/2 Yellow onion Sliced
  • 3 Garlic cloves Sliced
  • 1 Lb Roma tomatoes washed and ready
  • 1 Tsp Oregano Mexican
  • 1-2 Tsp Black pepper
  • 1-2 Tbsp Kosher Add more if you prefer
  • 1/2 Tsp Balsamic vinegar
  • Fresh basil Optional- Chopped to sprinkle over the soup.
  • 1 Cup Vegetable broth Vegan
  • 6 Cups Water To cook tomatoes

Instructions
 

  • In a medium pot add the 6 cups of water bring to boil on medium heat and add the tomatoes. Let it simmer until the skin starts to peel off about 10 minutes.
  • Take the tomatoes out of the water and remove skin, add to the blender and blend on high until smooth. Set aside!
  • In the same medium pot empty the tomato water. Place on the stove on medium heat and add the oil, onions and garlic. Cook until translucid. Add the blended tomatos and bring to boil. Simmer for 5 minutes.
  • Next add the oregano, salt, vinegar. Simmer for another 5 minutes you will see that it has a thicker consistency, add the broth now and more salt to taste if your prefer. Let it cook for 15 minutes on low heat. take it off the heat and serve.

Notes

  • If you want to make it creamy add 1 can of coconut cream. ♥
  • If you don't have fresh tomatoes and prefer to use can, use 2 (28 oz) diced tomatoes use good quality ones. If not the flavor will be like can tomato soup. Important; you might need to add 1 more cup of water if using the can tomatoes. Everything else is the same.
  • Serve with a side fo fresh bread, crackers or with Some vegan grilled-cheese
 

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2019mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg
Keyword Basic recipe, Easy homemade, healthy
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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