VEGAN FRESH TOMATO SOUP RECIPE (Classic, Easy & Irresistible)

There is no doubt that tomato soup is a loved meal in our home. It warms you up from the inside out, it is comforting and reminiscent of childhood, wholesome, healthy, made fresh and easily in one pot. Classic tomato soup is a winner. The flavors jump out, and it only takes onion, garlic, tomatoes, vegetable broth and a little flour + S&P. These are simple ingredients that are easy to get your hands on. 

When I was a kid, I hated tomato soup. My sister, on the other hand, LOVED it! Many years later, I love it too. What are your thoughts and feelings on tomato soup? Like it, love it, indifferent? Does it bring you back to school or work with a Campbell's Soup for lunch, memories of tomato soup with grilled cheese, or fall or winter days and a hot bowl of soup? I have a lot of memories with tomato soup. This recipe is simple and yields fantastic results and I hope creates new memories for you. I make a pot of this soup and it is gone before the night is over every single time with us. Add basil, vegan parm, dairy free cream or milk to further enhance your experience. ​Enjoy every last drop. With love, Christa

Ingredients:

• 2 Tbsp. Vegetable Oil (I used Olive) or Vegetable Broth for oil-free
• 3 Tbsp. Flour of Choice (I chose Chick Pea Flour)
• 1/3 Cup Chopped Onions (I used white)
• 1 Lg Clove Minced Garlic (roasted is even better)
• S&P to taste 
• 3 1/2 Cups Vegetable Broth
• 4 Cups Chopped Tomatoes
• 1 tsp fresh lime or lemon juice

Peaceful Preparation:

1. Heat 2 Tbsp of oil or broth in a medium pot over medium to low heat. Once heated, add the flour and whisk or stir constantly, heating for a couple minutes to create a roux. 
2. Stir in the onions, add a pinch of salt and cook for a couple of minutes, then add the garlic and cook for 30-60 seconds. Adding a splash of vegetable broth if needed to avoid sticking. 
3. Slowly add the broth, stirring constantly to avoid any lumps. Bring to a slow simmer, stirring occasionally to avoid any sticking.
4. Add the tomatoes, give it a stir, simmer over low heat for 30 minutes. Feel free to cover, stirring occasionally.
5. In a safe dish, blend with an immersion blender or cool slightly to blend (burping the side slightly to avoid explosions if too hot). Season with the juice of a lemon or lime, s&p to taste, adding any basil or vegan cream/milk if using. A final taste, adjust as needed. Serve hot!

Add:
Basil
Vegan Cream or Dairy Free Milk
Vegan Parmesan
Cayenne or Red Pepper Flakes
A Vegan Grilled Cheese or as desired! 

WATCH HOW TO MAKE IT IN LESS THAN 4 MINUTES