Classic Tomato Soup

Nothing soothes the soul more than a bowl of classic tomato soup. And it’s even better when you make it yourself, such as in this plant-based, vegan recipe. It’s so easy! With only 5 ingredients (other than pantry staples), you can whip up this old-fashioned tomato soup recipe in no time.

Best of all, the ingredients for this recipe are easy to keep on hand, such as onions, canned tomatoes, vegetable broth, and dried herbs, making it a go-to recipe to whip up any night of the week. You can let it gently simmer while you’re getting the rest of your meal together. And when it’s all done, pack away leftovers to heat up at work the next day, or to pack in your kids’ lunch boxes. I love this recipe served with a simple sandwich, such as this Greek Chickpea Sandwich recipe, or a hearty salad, such as this Mandarin Quinoa Kale Bowl.

This tomato soup is rich in the hearty flavors of tomatoes, which are packed with fiber, vitamin C, and lycopene—an antioxidant compound with cancer-fighting properties, as well as heart-health activity. It’s a good idea to try to fit healthy tomatoes into your diet at least a few times per week. So, get that soup pot out and cook up this recipe.

Here’s an interesting fact: This Classic Tomato Soup recipe is one of my most popular recipes ever on Pinterest. It just goes to show you that often the simple things are the best.

Classic Tomato Soup

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(10 votes, average: 4.70 out of 5)
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4.7 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This classic, plant-based (vegan) recipe for home-made tomato soup calls upon only 5 ingredients.

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Ingredients

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• 1 ½ tablespoons olive oil
• 1 sweet onion, diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 2 (14.5-ounce) cans diced tomatoes, with liquid
• 2 cups vegetable broth
• Pinch sugar
• ¼ teaspoon thyme
• Freshly ground black pepper and sea salt

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Instructions

1. Heat olive oil in a medium heavy pot.
2. Add onions and garlic and sauté over medium for 9 minutes.
3. Stir in flour.
4. Mix in tomatoes, broth, sugar, and thyme. Season with black pepper and salt to taste.
5. Cover and simmer over medium for 40 minutes.
6. Place small batches of soup into a blender container and blend until smooth, yet lumpy. Return to pot and reheat if necessary.
7. Serve immediately.

Notes

To make this recipe gluten-free, use corn starch instead of flour.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 57
• Sugar: 4 g
• Sodium: 340 mg
• Fat: 3 g
• Saturated Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 1 g

For other delicious, plant-based soup recipes check out some of my favorites:

French Wild Rice Vegetable Soup
Tortilla Soup
Instant Pot Vegetable Barley Soup
Winter Melon Mushroom Soup with Seitan
Classic Vegan French Onion Soup

To learn about the health benefits of tomato products, check out this blog.

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