Description
Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.
Ingredients
Scale
- 6 on the vine tomatoes (or Roma), chopped
- 1 garlic bulb, top chopped off
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 white onion, diced
- 2 tbsps tomato paste
- 6 basil leaves, chopped
- 3 cups vegan chicken broth (or vegetable broth)
- 1/2 cup rinsed red lentils
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 cup vegan heavy whipping cream (subs in notes*)
Instructions
- Preheat the oven to 400 F (200 C).
- To an 8×8 baking pan, add the chopped tomatoes and 1 bulb of garlic with the top chopped off. Drizzle 2 tbsps olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes on top.
- Bake for 40 minutes.
- To a large pot, add 2 tbsps of olive oil and diced onion. Saute for a few minutes until it’s translucent and fragrant.
- Add in 2 tbsps of tomato paste, basil leaves, the roasted tomatoes, and squeeze out all the baked garlic cloves from the bulb.
- Pour in 3 cups of broth, 1/2 cup of rinsed red lentils, 1 tsp onion powder, 1 tsp garlic powder, and 1 tbsp nutritional yeast.
- Mix and bring the pot to a boil. Once it’s bubbling lower the heat and let it simmer for 20 minutes or until the lentils are soft.
- Add 1/2 cup of vegan heavy cream and mix.
- Blend until smooth with an immersion blender (or in a regular blender). Taste and add additional salt and pepper to your liking.
- Serve immediately with a grilled cheese sandwich on the side. Enjoy!
Notes
- Full-fat coconut milk if you can’t find dairy-free heavy cream.
- Vegan Chicken Broth: Edward & Sons Not Chicken Bouillon Cubes.
- Immersion Blender: Mueller Austria Immersion Hand Blender.
- Cook Time: 1 hour
