Creamy Vegan Tomato Soup

You say tomato, I say tomato. Either way, we have a lot of them right now. You’ve had your sandwiches, and your salads and now what? Here’s a solution that can give you a head start for fall.

Watching Ina Garten, The Barefoot Contessa, make her Cream of Fresh Tomato Soup was glorious but heavy cream? Must I? Determined to create a vegan version that’s still just as good, I headed to the kitchen. My girlfriend had just given me 5 beautiful tomatoes from her garden. Thanks Sherill! Everything else was on hand.

Here is my recreated version that my entire (non-vegan) family and Sherill all love. Be sure to freeze some for those “there’s nothing for dinner” nights.

Creamy Vegan Tomato Soup

3 Tb olive oil
*1 ½ C chopped Vidalia Onion (~2onions)
2 carrots, chopped
1 Tb minced garlic (~3cloves)
5 large tomatoes (vine ripened and organic)
*1 ½ tsp evaporated cane juice
1 Tb organic tomato paste
¼ C chopped fresh basil leaves
*3C filtered water
*2 vegetable bouillon cubes
*1 tsp kosher salt (can use sea salt but start with 1/2tsp)
2tsp freshly ground black pepper
*¾C coconut milk
(* denotes changes from original recipe found on Foodtv.com)

Garnish with croutons or more basil leaves

In a large pot, heat olive oil over medium-low heat. Add the onions and carrots and sauté for ~10min. until tender. Add the garlic and cook for 1 minute, stirring to keep garlic from burning. Add the tomatoes, evaporated cane juice, tomato paste, basil, water, vegetable bouillon cubes, salt, and pepper. Stir and bring to a boil. Once at a boil, lower the heat and simmer uncovered until the tomatoes are very tender (~ 40 minutes).


Turn off the heat, add the coconut milk and let cool so it’s not piping hot for your next step. Carefully in batches, pour the soup in a blender and blend until smooth. If using a Blend Tec high speed blender, use the whole juice setting and any seeds left, will be no more. Pour blended soup into another pot and continue with blending until you have finished. Gently reheat the soup, garnish with basil and enjoy!
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