33+ Mouthwatering Vegan Tomato Soups You Can’t Miss

Tomato soup is one of the most comforting dishes, especially when it’s vegan!

Whether you’re craving a creamy, hearty soup or a light, tangy broth, tomato soup is versatile and easy to prepare.

With the endless possibilities of adding spices, herbs, and vegetables, you can tailor your vegan tomato soup to suit any mood or occasion.

In this blog post, we’ve curated over 33+ mouthwatering vegan tomato soup recipes that will elevate your soup game.

From roasted garlic-infused versions to creamy coconut twists, these recipes are perfect for every season.

So grab your apron and get ready to enjoy a bowl of deliciousness that’s nourishing, satisfying, and, of course, 100% plant-based!

33+ Mouthwatering Vegan Tomato Soups You Can’t Miss

Whether you’re a seasoned vegan or simply looking for a healthy twist on a classic, these 33+ vegan tomato soup recipes will quickly become your go-to comfort food.

With the variety of flavors, textures, and ingredients, you’ll never get bored of this classic dish.

From light and refreshing to rich and creamy, there’s something for everyone in these recipes.

So next time you’re in the mood for a warm, nourishing bowl, try one of these amazing vegan tomato soups—you’ll be amazed at how delicious plant-based can be!

Creamy Roasted Tomato Soup

This creamy roasted tomato soup is a comforting and hearty dish, perfect for any chilly day. By roasting the tomatoes and garlic, the natural sweetness of the tomatoes deepens, creating a rich flavor. The addition of coconut milk enhances the soup’s creaminess while keeping it dairy-free. It’s a vegan delight that pairs wonderfully with crusty bread or grilled sandwiches.

Ingredients

• 10 medium-sized tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until the tomatoes are soft and slightly caramelized.
3. Remove from the oven and transfer the roasted vegetables to a blender or food processor. Add the vegetable broth, coconut milk, basil, and oregano. Blend until smooth.
4. Pour the soup into a pot and bring to a simmer over medium heat. Cook for an additional 5-10 minutes to allow the flavors to meld.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil.

This creamy roasted tomato soup is the perfect blend of sweetness and savory flavors, with a luscious texture that makes it feel indulgent while being entirely plant-based. The roasting process brings out the depth of the tomatoes’ flavor, and the coconut milk adds an unexpected richness. It’s a go-to soup for vegan eaters and non-vegan alike, providing a cozy and satisfying meal for any occasion.

Spicy Vegan Tomato Soup

If you enjoy a bit of heat, this spicy vegan tomato soup will surely become a favorite. Infused with chili flakes, jalapeños, and a dash of smoked paprika, this soup offers a warm kick with every spoonful. It’s quick to prepare, full of flavor, and can easily be adjusted to your preferred spice level. Pair it with tortilla chips or a side of avocado for extra creaminess.

Ingredients

• 8 ripe tomatoes, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, seeds removed and chopped
• 1 tbsp olive oil
• 1 tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeños. Sauté for 5-7 minutes until softened and fragrant.
2. Add chopped tomatoes, red bell pepper, chili flakes, smoked paprika, and cumin. Stir well, allowing the vegetables to cook down for about 10 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for another 10-15 minutes to allow the flavors to blend.
4. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve the soup hot, topped with fresh cilantro.

This spicy vegan tomato soup offers a vibrant and bold flavor profile, thanks to the combination of smoky, spicy, and tangy elements. The heat from the jalapeños and chili flakes brings a lively kick to the smooth tomato base, making this soup exciting for those who love a bit of spice. It’s the perfect recipe for a cozy evening or a spicy twist to your usual tomato soup routine.

Fresh Herb Tomato Soup

Fresh and light, this herb-infused tomato soup is the perfect summer or spring dish. It’s made with fresh tomatoes, basil, parsley, and thyme, allowing the herbs to shine and complement the natural flavors of the tomatoes. The soup is simple to make and serves as a refreshing, tangy, and bright option, ideal for a light meal or starter.

Ingredients

• 8 medium-sized fresh tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 tsp fresh thyme leaves
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add chopped tomatoes, basil, parsley, and thyme. Stir to combine and cook for another 5-7 minutes, allowing the tomatoes to release their juices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to blend.
4. Use an immersion blender to puree the soup, or transfer to a blender and process until smooth.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This fresh herb tomato soup is a light, flavorful option that highlights the natural taste of ripe tomatoes. The fresh herbs add brightness and a deliciously fragrant note, while the touch of apple cider vinegar provides a hint of tang. Perfect for a quick and healthy lunch or as a starter for a larger meal, this soup celebrates simplicity and the season’s best produce.

Smoky Tomato and Lentil Soup

This hearty and nourishing smoky tomato and lentil soup combines the richness of tomatoes with the earthy flavor of lentils. The addition of smoked paprika and cumin gives the soup a deep, smoky flavor that balances perfectly with the mild lentils. It’s a filling and healthy meal that’s packed with protein, fiber, and vitamins, making it perfect for lunch or dinner.

Ingredients

• 2 cups dried red lentils, rinsed
• 10 medium-sized tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5-7 minutes, until softened.
2. Add smoked paprika, cumin, and turmeric, and cook for an additional 1 minute to release the spices’ aroma.
3. Stir in the fresh tomatoes and canned tomatoes. Cook for 10 minutes, allowing the tomatoes to break down and soften.
4. Add the rinsed lentils and vegetable broth, and bring to a boil. Reduce heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The smoky tomato and lentil soup is a satisfying and nutritious option for any meal. The lentils add a hearty texture, while the smoky spices bring a depth of flavor that elevates the classic tomato soup. It’s a vegan-friendly and filling choice that is perfect for a cold day or when you need a quick, healthy meal. Plus, it stores well, making it great for meal prep!

Carrot and Tomato Soup

This vibrant carrot and tomato soup offers a beautiful balance of sweetness and tanginess. The carrots lend a natural sweetness to the soup, which is balanced by the acidity of fresh tomatoes. With a touch of ginger and turmeric, the soup gains a warm, aromatic flavor. It’s a light yet satisfying vegan option that’s full of vitamins and perfect for a quick weeknight dinner.

Ingredients

• 4 large carrots, peeled and chopped
• 8 medium tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots, sautéing for 5-7 minutes until softened.
2. Add the ground ginger and turmeric, and cook for another 1 minute, stirring to coat the vegetables with the spices.
3. Add the tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender to puree the soup, or carefully transfer to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The carrot and tomato soup is a wonderful combination of sweet and savory flavors, with a subtle warmth from the ginger and turmeric. It’s light, refreshing, and full of antioxidants, making it a nutritious choice for any meal. This vegan soup is incredibly easy to make and is perfect for anyone looking to enjoy a comforting, wholesome bowl of soup.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a classic comfort food that’s been given a vegan twist. The soup is creamy and rich without dairy, thanks to the use of cashews and coconut milk. Fresh basil adds a burst of flavor, making this soup fragrant and delicious. It’s perfect for pairing with grilled cheese or serving as a stand-alone dish for a cozy, plant-based meal.

Ingredients

• 10 ripe tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup raw cashews, soaked for at least 4 hours
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened.
2. Add chopped tomatoes and cook for an additional 10 minutes, letting the tomatoes break down and release their juices.
3. In a blender, combine soaked cashews, coconut milk, and vegetable broth. Blend until smooth and creamy.
4. Add the creamy mixture to the pot with the tomatoes and stir well. Bring to a simmer and cook for 5-10 minutes.
5. Stir in the fresh basil, and season with salt and pepper to taste.
6. Serve hot, garnished with additional basil if desired.

This creamy tomato basil soup is a velvety, satisfying dish that brings together the classic flavors of tomato and basil in a vegan-friendly way. The cashews and coconut milk provide the creamy texture that makes this soup so comforting, while the fresh basil brightens the overall flavor. It’s a delightful and wholesome choice for any meal, and perfect for sharing with friends or family.

Mediterranean Tomato Soup

This Mediterranean-inspired tomato soup combines the rich flavors of sun-dried tomatoes, olives, and fresh herbs for a vibrant and tangy twist on the classic. The soup is filled with bold Mediterranean ingredients like kalamata olives and a touch of balsamic vinegar, making it a flavorful and refreshing vegan option. It’s a perfect balance of savory, slightly tangy, and herbal flavors that is sure to transport you to the Mediterranean coast with each bite.

Ingredients

• 10 ripe tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1 tbsp balsamic vinegar
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the fresh tomatoes, sun-dried tomatoes, and olives to the pot. Cook for 10 minutes, allowing the tomatoes to break down.
3. Stir in balsamic vinegar, oregano, and thyme. Add the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes.
4. Use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Mediterranean tomato soup brings a delightful fusion of rich, tangy, and savory flavors. The sun-dried tomatoes and kalamata olives provide a deep, umami-packed taste that pairs beautifully with the fresh tomatoes. Balsamic vinegar adds a touch of sweetness and acidity, making each spoonful vibrant and satisfying. This soup is perfect for a light, healthy meal that’s bursting with Mediterranean charm.

Vegan Tomato and Coconut Soup

this vegan tomato and coconut soup combines the sweetness of ripe tomatoes with the creamy richness of coconut milk. A hint of ginger and lime gives the soup a refreshing kick, making it a perfectly balanced and flavorful dish. Ideal for a quick lunch or a comforting dinner, this soup is a must-try for fans of creamy, tangy, and subtly spiced soups.

Ingredients

• 8 medium-sized tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Stir in grated ginger and cook for an additional minute, letting the ginger release its aroma.
3. Add chopped tomatoes, vegetable broth, and ground coriander. Simmer for 10-15 minutes, allowing the tomatoes to soften and break down.
4. Stir in coconut milk and bring to a gentle simmer. Let it cook for another 5-10 minutes to allow the flavors to combine.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This vegan tomato and coconut soup is a silky, refreshing dish that combines the natural sweetness of tomatoes with the rich creaminess of coconut milk. The subtle heat from ginger and the zing of lime create a vibrant balance of flavors that will leave you craving more. It’s a perfect meal for anyone looking for a dairy-free soup that’s both comforting and full of flavor.

Tomato and White Bean Soup

this hearty tomato and white bean soup is a filling, nutrient-dense dish that combines the richness of tomatoes with the protein-packed goodness of white beans. The beans add a creamy texture to the soup, making it incredibly satisfying, while the garlic, thyme, and rosemary provide savory depth. This vegan soup is a wonderful way to enjoy a wholesome, comforting meal that’s simple to make and perfect for any day of the week.

Ingredients

• 10 medium-sized tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5-7 minutes until softened.
2. Add chopped tomatoes, vegetable broth, thyme, and rosemary to the pot. Stir to combine and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, allowing the tomatoes to break down.
4. Add the white beans to the pot and cook for another 10 minutes, allowing the beans to soften and absorb the flavors.
5. Use an immersion blender to puree the soup slightly, leaving some chunks of tomatoes and beans for texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This tomato and white bean soup is the ultimate comfort food. The creamy white beans add richness and texture to the soup, making it a filling, hearty meal that doesn’t rely on dairy. The combination of savory garlic, thyme, and rosemary perfectly complements the sweet and tangy tomatoes. It’s an ideal soup for a quick, healthy lunch or dinner that’s both satisfying and full of flavor.

Roasted Garlic and Tomato Soup

This roasted garlic and tomato soup is a rich and savory dish that brings out the natural sweetness of the tomatoes through roasting. The addition of garlic adds a wonderful depth of flavor, making it aromatic and full-bodied. Paired with a dash of balsamic vinegar and fresh basil, this vegan soup is perfect for those who love bold, roasted flavors in their meals.

Ingredients

• 10 ripe tomatoes, halved
• 1 head of garlic, halved
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp sugar (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes and garlic (cut-side up) on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30-35 minutes, or until the tomatoes are soft and caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
4. Once roasted, squeeze the garlic from its skin and add it to the pot with the tomatoes. Stir to combine.
5. Add the balsamic vinegar, vegetable broth, dried basil, and sugar (if using). Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender to blend the soup until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

This roasted garlic and tomato soup is a comforting and deeply flavorful dish. The roasting process intensifies the sweetness of the tomatoes, while the garlic adds a rich, savory undertone. The balsamic vinegar provides a nice tang, and the fresh basil brightens up the soup. It’s a perfect dish to enjoy on a cool evening, offering warmth and depth in every bite.

Tomato and Basil Bisque

A velvety smooth bisque made with tomatoes, fresh basil, and a touch of coconut milk, this vegan tomato basil bisque offers a luxurious, creamy texture without any dairy. The roasted tomatoes provide a deep flavor, while the basil adds a fragrant note. It’s a comforting and elegant soup that’s perfect for a light meal or as a starter for a dinner party.

Ingredients

• 8 medium-sized tomatoes, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 tsp red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes until soft and slightly charred.
2. Heat olive oil in a pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the roasted tomatoes, coconut milk, and vegetable broth. Stir well and bring to a simmer.
4. Let the soup cook for 10-15 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Stir in fresh basil and season with salt, pepper, and red pepper flakes (if using).
7. Serve hot, garnished with additional basil.

This vegan tomato basil bisque is a rich, creamy soup that feels indulgent but is completely plant-based. The roasted tomatoes enhance the soup’s natural sweetness, while the coconut milk provides a velvety texture that makes each bite feel luxurious. The fresh basil brightens the dish, making it an elegant option for any occasion.

Tomato and Zucchini Soup

This light and refreshing tomato and zucchini soup is a perfect summer dish. The zucchini adds a mild flavor and texture to the soup, while the tomatoes bring their natural tang and sweetness. A combination of garlic, onion, and Italian herbs gives the soup a savory depth. It’s a simple, vegan recipe that is full of nutrients and perfect for a light lunch or dinner.

Ingredients

• 6 medium-sized tomatoes, chopped
• 2 zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5-7 minutes until softened.
2. Add chopped tomatoes and zucchini to the pot. Stir and cook for 10 minutes, allowing the vegetables to release their juices.
3. Add vegetable broth, oregano, and basil, and bring to a simmer. Let it cook for 15-20 minutes until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This tomato and zucchini soup is light, flavorful, and packed with vegetables. The zucchini adds a lovely texture, while the tomatoes provide a tangy base. The mix of herbs creates a savory backdrop that ties everything together. It’s a simple, healthy vegan soup that’s perfect for those looking to enjoy fresh, seasonal ingredients in a comforting bowl.

Spicy Tomato and Roasted Red Pepper Soup

This spicy tomato and roasted red pepper soup offers a bold, smoky flavor with a bit of heat from chili flakes. Roasting the red peppers brings out their natural sweetness, which balances perfectly with the acidity of fresh tomatoes. The heat from the chili flakes adds a kick, making this soup a perfect choice for those who enjoy a bit of spice in their meals. It’s a hearty, flavorful vegan soup that’s sure to warm you up.

Ingredients

• 6 medium tomatoes, chopped
• 2 red bell peppers, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp smoked paprika
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred and the peppers are soft. Once roasted, peel off the skin and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
3. Add the chopped tomatoes, roasted red peppers, chili flakes, and smoked paprika to the pot. Cook for 10-15 minutes, allowing the flavors to meld together.
4. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 15-20 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The spicy tomato and roasted red pepper soup is a fantastic combination of smoky, tangy, and spicy flavors. Roasting the red peppers enhances their sweetness, while the chili flakes bring a delightful heat. This vegan soup is both comforting and exciting, making it perfect for those who love a bit of spice and depth in their soups.

omato and Avocado Soup

This creamy and refreshing tomato and avocado soup combines the freshness of tomatoes with the creamy richness of avocado. The avocado not only adds a silky texture but also provides healthy fats, making this soup incredibly satisfying. A squeeze of lime and a handful of cilantro give it a bright, zesty finish, making it a perfect choice for a light and nutritious vegan meal.

Ingredients

• 8 ripe tomatoes, chopped
• 2 ripe avocados, peeled and pitted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Add the chopped tomatoes and cook for 10 minutes, allowing the tomatoes to release their juices.
3. Stir in the vegetable broth and ground cumin. Bring to a simmer and cook for 10-15 minutes.
4. Add the avocados to the pot and stir until they begin to soften.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This tomato and avocado soup is a creamy and delicious vegan dish that combines the refreshing taste of tomatoes with the smooth, velvety texture of avocado. The cumin adds a hint of warmth, while the lime juice provides a tangy lift. It’s a light, nutritious, and satisfying soup that’s perfect for any time of year.

Tomato and Sweet Potato Soup

This tomato and sweet potato soup offers a comforting combination of rich tomatoes and naturally sweet, creamy sweet potatoes. The sweetness of the potatoes balances beautifully with the acidity of the tomatoes, while the addition of ginger and cinnamon gives the soup a unique, warm flavor. This vegan soup is perfect for cozy dinners or as a nourishing lunch.

Ingredients

• 6 medium tomatoes, chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Add the chopped tomatoes, sweet potatoes, ginger, and cinnamon to the pot. Stir to combine and cook for 5-7 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This tomato and sweet potato soup is a unique and flavorful twist on traditional tomato soup. The sweet potatoes provide a creamy texture and natural sweetness, perfectly complementing the acidity of the tomatoes. The addition of ginger and cinnamon adds a cozy, warming note, making it an ideal vegan soup for the colder months or any time you need a nourishing, comforting meal.

Note: More recipes are coming soon