Best Vegan Creamy Tomato Soup
Ingredients
- 1 (29 ounces) can tomato purée or sauce
- 2 cups oat milk (or any plain unsweetened plant-based milk)
- 3 cups filtered water
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic
- 20 ounces frozen butternut squash
- 1 1/2 tsp “no chicken” bouillon
- 1/2 tsp pepper
- 1 tsp salt (optional, if needed)
- Avocado oil or any oil of choice
Preparation
Chop the onion, red bell pepper, and garlic into small pieces. In a large pot over medium heat, add the frozen butternut squash and cook for 3 minutes. Once the water from the squash has evaporated, add 1 tablespoon of oil and the garlic and onions, then cook for 3 minutes, adding water if needed to prevent sticking. Add the bell pepper and cook for 10 minutes.
Remove the mixture from the pot and add it to a high-speed blender.
Pour 3 cups of water into the same pot, bring to a boil over medium heat, add the 'no chicken' bouillon, and whisk until dissolved. Add the tomato puree and oat milk, stir to combine, and simmer for 5 minutes.
Spoon 3-4 cups of the simmering liquid into the blender with the vegetables and blend on high until smooth. Add the blended mixture back to the pot, mix together, and cook on medium heat for 5-7 minutes. Taste and adjust seasonings as needed.
Enjoy the soup as is or served with a vegan grilled cheese.
Notes
Serves around 8 people.
Feel free to cut the recipe in half.
