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+ servings

Easy Fire Roasted Vegan Tomato Soup

Prep Time8 mins
Cook Time1 hr
Total Time1 hr 8 mins
Course: Dinner, Lunch, Soup, WFPB
Cuisine: American, Italian
Keyword: homemade vegan tomato soup, vegan, vegan tomato soup
Servings: 4 people
Calories: 25kcal
Cost: $5.00

Equipment

  • Soup pot or Dutch Oven

Ingredients

  • 1/2 cup Vegetable Broth low sodium
  • 1/2 cup yellow onions chopped
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 2 14.5. oz cans Fire Roasted Diced Tomatoes
  • 1 cup water
  • 2 cloves garlic chopped
  • 1 Tbsp fresh basil chopped - if using dried - use only 1 tsp
  • 1 Tbsp fresh oregano chopped - if using dried - use only 1 tsp
  • 1 tsp Italian Seasoning
  • 1 tsp salt-free seasoning optional
  • 1 tsp smoked paprika

Instructions

  • Heat onions, carrots and celery in a few tablespoons of vegetable broth in soup pot, cook and stir until soft and lightly browned. Add a tablespoon of vegetable broth as needed so vegetables don't stick to the pan.
  • Add the rest of the ingredients to the pot. - stir well.
  • Bring to a boil, cover pot and then reduce heat to a simmer for about 30 - 45 minutes.
  • Use an immersion blender to blend the soup to a smooth consistency.

Notes

Soup is very versatile so add or replace ingredients to come up with variations. 
For instance:
If you don't have vegetable broth, water can be used instead. 
No yellow onion, use a shallot.
Try adding chopped kale 10 minutes before soup is done. 
To spice it up - add some cayenne, red pepper flakes or Sriracha sauce.
Want it creamer - add vegan butter or cashew cream.

Nutrition

Serving: 2cups | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg