How do I make this tomato soup creamy without dairy?

This soup achieves its creamy texture by blending the cooked vegetables-grilled bell pepper, aubergine, and ripe tomatoes-until completely smooth, eliminating the need for any dairy.

What's the purpose of grilling the bell pepper and aubergine?

Grilling the bell pepper and aubergine adds a smoky, charred depth of flavor to the soup, enhancing its complexity before it's blended.

Can I use canned tomatoes instead of fresh ones for this recipe?

The recipe specifies 7 ripe medium-large fresh tomatoes (6 cups cubed), which contribute significantly to the soup's fresh flavor profile. Using canned tomatoes would alter the taste.

How can I adjust the spiciness of this Creamy Tomato Soup?

You can adjust the spiciness by adding a pinch of hot pepper flakes to taste, or omit them entirely if you prefer a milder soup.

How should I store leftover Creamy Tomato Soup?

Once cooled, store the soup in an airtight container in the refrigerator for 3-4 days. This soup also freezes well for longer storage.

1K Views 8 years ago

Creamy Tomato Soup
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A bowl of vibrant orange creamy vegan tomato soup, garnished with fresh micro-greens and roasted pine nuts.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Tomatoes

Creamy Tomato Soup [Vegan]

4-6

Dairy Free

When it’s damp, cold and grey outside, nothing beats a hot bowl of homemade tomato soup. Completely plant-based, this hearty soup bursts with flavour. The texture is also fabulous. Adding grilled aubergine and processing the cooked ingredients in a blender give this soup a rich and creamy texture.

Ingredients You Need for Creamy Tomato Soup [Vegan]

Olive oil to taste
1 big red bell pepper, quartered
1 small aubergine with peel, sliced in big chunks
2 medium-size cooking onions, sliced fine
2-4 garlic buds, sliced fine
7 ripe medium-large size tomatoes with peels, sliced in cubes (6 cups of cubed tomatoes)
A dash of mixed Italian herbs (fresh and/or dry)
1 tablespoon balsamic vinegar
2 cups vegetable bouillon (homemade or bouillon cube + water)
Sea salt and ground pepper, to taste
A pinch of hot pepper flakes (optional)
Topping (options): roasted pine nuts, micro-greens and/or dill weed

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Creamy Tomato Soup [Vegan]

Oven: 450°F (standard oven) or 430°F (fan oven)
Put pepper and aubergine slices in a bowl and drizzle some olive oil. Toss the veggies to coat them with the oil. Sprinkle some salt. Spread aubergine and pepper pieces on a baking sheet lined with parchment and put in oven. Grill for about 10-15 minutes or until charred with black marks. Turn over once with tongs.
Meanwhile, in a soup pot, heat up 2 tablespoons of olive oil. Sauté the onions and garlic until golden and soft, about 5 minutes. Add the chopped tomatoes with their juices and sauté on medium heat. Add the Italian herbs and balsamic vinegar and toss. Add the grilled aubergine and pepper and toss. Reduce heat, cover and cook for 5 minutes on medium-low, tossing a few times.
Add the bouillon and simmer covered on low heat for another 20 minutes. Transfer to a blender or food processor and blend the soup until it is very creamy. Pour back into the pot and season with salt, pepper and hot pepper flakes. Cover and let the soup settle for 10 minutes off the heat. Serve. Garnish as desired.