The Best Tomato Soup

There’s nothing quite like the nostalgia and comfort of a hot bowl of Tomato Soup for me! Move over, Campbell’s Soup, because this delicious and easy recipe is packed with sneaky veggies and fibre! All you have to do is roast up a sheet pan of veggies and blend everything until smooth. Best enjoyed with a sizzlin’ hot grilled cheese!

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Watch how to make this Tomato Soup on my YouTube channel, and don’t forget to subscribe!

Ingredients & Inspiration

Sometimes the simplest meals are the most satisfying. Much like tomato soup (don’t forget the grilled cheese!). As easy it is to whip up a can of good old Campbell’s tomato soup, it’s unfortunately not gluten-free, which just won’t do for my gluten-free following! Luckily, this blog is going to show you just how easy and incredibly delicious it is to make your own tomato soup at home.

And let me tell you… this is The. Best. Tomato Soup. EVER. But what’s really the best is all the sneaky extra veggies in it, and all the garlic. Yes, we are using a criminal amount of garlic here (three whole heads!) but I promise it’s not overkill! We’ll be roasting it along with all the other veggies, like tomatoes (duh), onions, and bell peppers, which actually mellows out the harsh bite the garlic would otherwise have if it were added raw.

The ingredients for my Tomato Soup are most of all affordable, accessible and healthy! Here’s what you need:

How to Make the Best Tomato Soup

The Best Tomato Soup comes together in 3 simple steps: Roast the veggies until softened, and blend with the remaining ingredients, then heat through on the stove!

Instructions

1. Preheat oven to 375°F and grab a large sheet pan.
2. Arrange all the tomatoes, bell peppers, onion, and garlic in the pan and drizzle the olive oil, salt and pepper on top, massaging the oil with your hands.
3. Place the tray of veggies in the oven to roast for about 40 to 45 minutes until all the veggies are softened and fork tender.
4. Transfer the veggies to a high speed blender, carefully handling the heads of garlic with a folded paper towel to avoid burning your fingers, and squeeze out the soft garlic. Add the basil, nutritional yeast, butter beans and broth and blend until smooth. Alternatively, you can blend everything in a pot with an immersion blender.
5. Transfer the soup into a large pot and heat through until steaming hot, about 10 to 12 minutes.
6. Serve with fresh basil leaves, a grind of black pepper and some crackers. Best enjoyed with a grilled cheese (see bonus recipe below!).

BONUS RECIPE: MY FAVOURITE GRILLED CHEESE EVER!

Say hello to my Balsamic Basil Grilled Cheese Sandwich, AKA the actual best grilled cheese you will ever try (maybe it’s an exaggeration, but I don’t think so).

Ingredients

Instructions:

1. Butter 2 slices of sourdough bread on just one side each, then fry in a hot skillet buttered side down for 3 to 4 minutes over medium heat, until browned and crispy.
2. Remove from the skillet and spread dijon mustard on the fried sides (these will be inside the sandwich, not the outside). Add the thin slices of tofu, then brush some balsamic glaze over the tofu. Add a small handful of thinly sliced basil leaves over the tofu, followed by 2 slices of vegan cheese (I love the Daiya gouda and pepperjack varieties).
3. Close the sandwich, and butter the outsides of the bread. Either fry in the same frying pan until the cheese is melted and the bread is toasted and brown, or place the sandwich in a parchment lined air fryer basket and air fry for 10 minutes at 380°F, flipping halfway.
4. Cut in half and serve with a steaming hot bowl of Tomato Soup!

Dip It, slurp it, Sip It, Dunk It

If there’s one kind of soup that I’d eat all year round, it would have to be Tomato Soup. The ingredients are always available year round and there just never seems to be a wrong time for a steaming hot bowl that soup!

Loved this recipe? You might also like some of my other cozy soups like Curried Butternut Squash Soup, Mexican Black Bean Soup, or Chickpea Noodle Soup!

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!