Creamy Vegan Tomato Soup

Originally, I was trying to make a vegan tomato basil sauce. I had no tomato paste so I asked my son to run to the store. It is so nice having kids that drive. While I was waiting, I started messing around with the sauce. When I was done I thought to myself, this is pretty amazing and so my creamy tomato soup was born!

By the time Chris got home, I was convinced it was an easy recipe for creamy tomato soup that is gluten free, dairy free, and vegan. He agreed!! So this recipe is the result of that happy accident.

I recommend using fresh ingredients whenever possible when making this soup. The taste is just divine, it has amazing flavor and a really creamy texture.

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Vegan Creamy Tomato Soup
A creamy soup that is dairy free, gluten free and vegan, what more can you ask for?
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Prep Time 10-15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 tbsp olive oil
  • 2 onions yellow or white, diced (about 3 cups)
  • 4 cloves garlic minced
  • 64 oz crushed tomatoes (if using fresh, you need roughly 11 tomatoes run through a food press. There should be 8 cups of fresh tomato juice)
  • 2 tbsp basil fresh, chopped (1 tbsp dried)
  • 1 tbsp sage fresh, chopped (1 tsp dried)
  • 1/2 tbsp salt
  • 1/2 tbsp sugar (to reduce the acid in the tomatoes)
  • 1 red chili pepper chopped
Cuisine American
Prep Time 10-15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 tbsp olive oil
  • 2 onions yellow or white, diced (about 3 cups)
  • 4 cloves garlic minced
  • 64 oz crushed tomatoes (if using fresh, you need roughly 11 tomatoes run through a food press. There should be 8 cups of fresh tomato juice)
  • 2 tbsp basil fresh, chopped (1 tbsp dried)
  • 1 tbsp sage fresh, chopped (1 tsp dried)
  • 1/2 tbsp salt
  • 1/2 tbsp sugar (to reduce the acid in the tomatoes)
  • 1 red chili pepper chopped
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add the olive oil to a stock pot or dutch oven, when hot add the onions. Cook for 5 minutes until translucent.
  2. Add the minced garlic to the onions and cook for another 2-3 minutes.
  3. Add the tomatoes, basil, sage, sugar and salt. Cook for another 10 minutes stirring well.
  4. If using fresh chili pepper, use gloves to remove membranes and seeds. Chop as fine as possible. You can use as much or as little as you like depending on your tastes. One chili pepper just adds a little flavor and a touch of heat. If using dried add directly to the pot.
  5. Working in batches, process the soup in a food processor or blender allowing the contents to vent occasionally, the contents can become very hot so work carefully.
  6. Add the blended soup back into the pot and cook on low for another 2-3 minutes to blend everything together and keep hot.
  7. Serve with fresh basil leaves, if desired.
Recipe Notes

This Creamy Vegan Tomato Soup recipe is gluten free, dairy free, vegan and vegetarian.

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