No-Cream Super Creamy Vegan Tomato Soup
This vegan tomato soup is extremely creamy, but it's made with no cream! It is easy to make, full of flavor, and perfect to eat at any time of the year.
Ingredients
Roasted Garlic
- 1/2 cup peeled garlic cloves
- 1/2 cup olive oil, extra virgin
Caramelized Onions
- 3 1/2 cups yellow onion, julienned (About 2 medium-sized onions)
- 3 tbsp olive oil, extra virgin
- 1 tbsp organic cane sugar
- 1/2 tsp kosher salt
Soup Base
- Two 28 ounce cans "Cento" San Marzano organic, whole peeled tomatoes, please use these exact cans of tomatoes if possible!
- 2 cups vegetable stock
- 2 1/4 tsp fennel seeds
- 2 1/4 tsp caraway seeds
- 1 tbsp kosher salt
- 10 fresh, whole basil leaves
Instructions
Roasted Garlic
- Preheat the oven to 350 degrees Fahrenheit.
- Add the garlic cloves and olive oil to a very small roasting pan or oven-safe dish- just big enough to hold everything snugly. The garlic must be fully submerged in the oil, so avoid using a large pan. Cover the top tightly with plastic wrap, then foil- this traps moisture and ensures the garlic cooks gently without burning.
- Roast in the oven for 45 minutes to 1 hour, checking around the 45-minute mark. They should be very soft and golden brown, but not crisp or dark. If they’re still pale, continue roasting, but keep an eye on them toward the end to avoid burning.
Caramelized Onions
- Add the olive oil into a large saute pan over medium-low heat.
- Once hot, add in the onions. Cook for 10 minutes, and stir occasionally.
- Add in the sugar and salt, and stir well. Cook for another 25 minutes and mix occasionally to ensure the onions do not stick or burn.
How to Cook the Tomato Soup
- Add all of the ingredients from the soup base, EXCEPT for the fresh basil leaves, into a large stockpot. Also, add the roasted garlic, including the oil it was cooked in, and the caramelized onions.
- Cook over medium heat for 12 minutes, and stir occasionally.
- Cover, reduce the heat to the lowest temperature, and cook for 45 minutes. Stir occasionally.
- Allow the soup base to cool down slightly, and then add the fresh basil leaves.
- Place 3 cups at a time into a high-powered blender. Blend for exactly 1 minute (This step is essential! The soup needs to be blended for a while to emulsify it, making it super creamy.). Next, pour the soup into a large container or another pot. Repeat blending 3 cups for 1 minute until there is no soup mix left.
- Stir the blended batches of soup together really well to ensure all of the batches are evenly combined.
Tried this recipe?Let me know how it was!