Easy Vegan 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 15 minutes, this practically "no-cook" dairy-free soup is healthy, delicious and perfect for cozy lunch or dinner.
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.
It's used to balance out the acidity in a soup. However, after you added 1 tsp of Maple Syrup, make sure to try the soup and see if it needs more. If necessary, you can add another 1 or 2 tsp of Syrup.
Calories: 286kcal | Carbohydrates: 30.5g | Protein: 7.6g | Fat: 17.2g | Saturated Fat: 8g | Sodium: 809mg | Potassium: 1025mg | Fiber: 5.9g | Sugar: 7.3g | Calcium: 43mg | Iron: 3mg