20-Minute Tomato Soup
Easy Vegan Tomato Soup featuring juicy heirloom tomatoes and my favorite secret ingredient that makes this soup truly the BEST. Ready in just 20 minutes, this practically "no-cook" dairy-free soup is healthy, delicious and perfect for cozy lunch or dinner.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 3 cloves garlic smashed
- 2 tablespoon tomato paste
- 2 tablespoon white Miso paste
- 2 ½ lb fresh tomatoes roughly chopped
- 1 teaspoon Maple syrup
- ½ c vegetable broth preferably low sodium
- ½ c coconut milk
- 1 teaspoon vegan butter
- ¾ c fresh or frozen corn kernels
- ¼ teaspoon smoked paprika
- ½ c cherry tomatoes for serving you may replace with regular tomatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon basil
Instructions
- Heat olive oil in a large pot and over medium heat. Add onion and cook stirring occasionally until translucent, about 7 minutes. Add garlic and stir for 30 seconds.
- Stir in tomato paste, Miso and cook for 1 minute stirring constantly.
- Remove pot from the heat, stir in tomatoes and broth. Transfer the soup to a blender and puree until smooth. (Depending on the size of your blender, you might need to work in batches)
- Return pureed soup to a pot and bring to a simmer. Add coconut milk, Maple syrup, salt, pepper and cook for 5 minutes. Adjust the seasoning if needed and remove from the heat.
- Heat vegan butter in a small skillet and over medium heat. Add corn and smoked paprika and cook stirring occasionally until corn looks toasted, about 5 minutes.
- Divide tomato soup evenly among 4 bowls, top with toasted corn, halved cherry tomatoes and basil.
Notes
Maple Syrup: It's used to balance out the acidity in a soup. However, after you added 1 teaspoon of Maple Syrup, make sure to try the soup and see if it needs more. If necessary, you can add another 1 or 2 teaspoon of Syrup.