Vegan Classic Creamy Tomato Soup
Total time45 min
Prep time10 min
Cook time35 min
4.6(4)
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) whole peeled san marzano tomatoes
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp granulated sugar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
- heavy cream, for drizzling (optional)Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
Instructions
- 1
Melt 2 tbsp butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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