Zesty Tomato Soup

My favorite quick and easy dinner is zesty tomato soup with a toasted slice of thick rustic bread.  I have a favorite brand, but I realized I could make a much healthier version of my favorite soup in my own kitchen.  This creamy soup is very easy to make and only takes about 1 hour. While the tomatoes are roasting prepare the potatoes, and most of the other ingredients can be taken from the panty.  The recipe makes enough to feed a large family or gives plenty of leftovers for future lunches.  It would also be useful to make up a batch, divide it up into 16 oz containers, and place in the freezer for those nights when a night off in the kitchen is desired.  This soup is creamy from an unexpected source to non-vegans, is full of tomatoes and potatoes which are packed with that wonderful umami taste which lingers afterwards and causes us to salivate.  The soup gets more such flavors from soy sauce and a dash of heat from Hungarian hot paprika.  I tend to like mine on the hot side so adjust it to your liking.

zesty tomato soup

Zesty Tomato Soup
Prep time
Cook time
Total time
Recipe by:
Cuisine: Vegan
  • 2 lbs grape tomatoes
  • 3 small Yukon gold potatoes
  • 3 medium onions
  • 1 bulb garlic
  • 1 can tomato paste
  • 1-14oz can coconut milk
  • 32 oz vegetable stock
  • 2-3 cups filtered water
  • 3-4 tsp Hungarian hot paprika
  • 2 Tbsp soy sauce
  • 2 tsp salt
  • freshly ground pepper
  1. Preheat oven to 425º
  2. Chop onion, and separate garlic into cloves removing peels.
  3. On large jelly roll pan place whole grape tomatoes, chopped onions, and whole garlic cloves, drizzling with a little olive oil.
  4. Roast for 40-50 minutes or until onions start to caramelize and tomatoes are softened and skins start to blister.
  5. While tomatoes are roasting, peel and chop potatoes and place in saucepan with enough water to cover. Cook over medium-high heat until potatoes are soft.
  6. Once tomatoes, onions and garlic are roasted remove from oven and place in food processor. Process until completely pureed.
  7. Place pureed tomatoes in dutch oven along with coconut milk and tomato paste. Stir with large whisk to combine thoroughly.
  8. Once potatoes are completely softened, process in food processor with 8-16 oz of vegetable stock until pureed. Add to dutch oven.
  9. Add remaining vegetable stock to pot and heat over medium-low heat. Add 2-3 cups water depending on desired consistency of soup.
  10. Season with 3-4 tsp hot paprika, 2 tsp salt, 2 Tbsp soy sauce, and freshly ground pepper to taste.
  11. Heat over medium-low heat stirring frequently and allowing flavors to meld. Ladle into bowls and serve hot.


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