Creamy Vegan Tomato Soup
Creamy Tomato Soup
A creamy soup that is dairy free, gluten free and vegan, what more can you ask for?
Servings Prep Time
6servings 10-15minutes
Cook Time
Servings Prep Time
6servings 10-15minutes
Cook Time
  • 3tbsp olive oil
  • 2 onionsyellow or white, diced (about 3 cups)
  • 4cloves garlicminced
  • 64 oz crushed tomatoes(if using fresh, you need roughly 11 tomatoes run through a food press. There should be 8 cups of fresh tomato juice)
  • 2tbsp basilfresh, chopped (1 tbsp dried)
  • 1tbsp sagefresh, chopped (1 tsp dried)
  • 1/2tbsp salt
  • 1/2tbsp sugar(to reduce the acid in the tomatoes)
  • 1 red chili pepperchopped
  1. Add the olive oil to a stock pot or dutch oven, when hot add the onions. Cook for 5 minutes until translucent.
  2. Add the minced garlic to the onions and cook for another 2-3 minutes.
  3. Add the tomatoes, basil, sage, sugar and salt. Cook for another 10 minutes stirring well.
  4. If using fresh chili pepper, use gloves to remove membranes and seeds. Chop as fine as possible. You can use as much or as little as you like depending on your tastes. One chili pepper just adds a little flavor and a touch of heat. If using dried add directly to the pot.
  5. Working in batches, process the soup in a food processor or blender allowing the contents to vent occasionally, the contents can become very hot so work carefully.
  6. Add the blended soup back into the pot and cook on low for another 2-3 minutes to blend everything together and keep hot.
  7. Serve with fresh basil leaves, if desired.
Recipe Notes

This Creamy Vegan Tomato Soup recipe is gluten free, dairy free, vegan and vegetarian

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