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+ servings
dunking bread into tomato soup
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5 from 1 vote

Vegan Tomato Soup (Easy + Gluten Free)

Enjoy a totally irresistible bowl of vegan tomato soup, which is great as a winter warmer, a starter or a main with your favourite bread or toastie.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, main, Side Dish
Cuisine: Australian
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 118kcal
Author: Janelle Hama

Equipment

  • immersion blender

Ingredients

  • kg Tomatoes roughly chopped
  • ½ med Fennel chopped small
  • 2 med Onion roughly chopped
  • 4-5 cloves Garlic crushed
  • 4 cups Vegetable stock
  • ½ teaspoon Black papper cracked
  • 1 teaspoon Coconut sugar
  • 1 small Lemon juiced
  • 1 teaspoon Pickled green peppercorns optional for garnish

Instructions

  • In a tall pot, heat up olive oil on medium - high heat. Add onion and fennel, sweat until translucent.
  • Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approx. 5 minutes until everything has softened. 
  • Stir through vegetable stock, cover pot and cook for approx. 10-15 minutes.
  • Turn off heat and stir through lemon juice. Use an immersion blender to blend contents and create a smooth soup. Serve warm.

Video

Notes

✔️Variations
  • For a creamy vegan tomato soup - stir through some coconut cream at the end or add cauliflower florets when adding tomato. N.B., adding cauliflower will thicken the soup, you may need to adjust the amount of vegetable stock to bring it to a consistency that you like.
  • Make this soup oil-free - leave out all oil. Sweat onions and fennel in a couple of spoonfuls of vegetable stock.
  • Don’t like fennel - replace it with celery instead.
  • Add your favourite fresh herbs e.g., basil. N.B., this will change the flavour of the soup.
💭Pro Tips
  • Cooking time - as long as all the ingredients have completely softened and are starting to fall apart, this soup can be blended.
  • The longer this soup is blended the smoother it will be, if you’d like a chunky soup, blend in small bursts, stir soup and see if you’d like to blend further.
  • If you don’t have an immersion blender, a regular blender or food processor can be used.
  • Drizzling EVOO (extra virgin olive oil) on top of this tomato soup adds a luxurious velvety texture.
  • Adding something salty as a garnish really complements flavours. I love adding either pickled green peppercorns or capers. Let me know what you’d add in the comments.
  • Storage - seal in an air-tight container and refrigerate for up to 5 days, or freeze for up to three months in a snap-lock bag (lay flat). Allow soup to cool to room temperature before storing. Reheat over the stovetop.
💡What to serve with?
It’s stock standard to say you must enjoy this soup with some freshly made bread such as an easy Aussie classic of damper, or some homemade vegan dinner rolls.
 
 
*Shop for your healthy organic groceries at Thrive Market*.
 
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use and how much sugar syrup is actually used.

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 989mg | Potassium: 1022mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3633IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 1mg