There is no denying most people love tomato soup. It is one of the ultimate comfort foods! For such a simple dish, there sure are a ton of tomato soup recipes out there (and here I am to add one more to the bunch!). Some tomato soups are thin & light, some are thick & creamy, some are a little more sweet & others are more savory. So many choices!
I took different elements I loved most from tomato soups I’ve had to bring to you a hearty, creamy, savory soup with a touch of sweetness to cut the acidity. Before you get alarmed by the list of ingredients, I promise you it looks more complicated than it is! I include a number of different kinds of tomatoes but you can absolutely consolidate to just one or two types if you want to simplify things.
For a little added bonus, try out the pesto taquitos! The kids and the kids at heart will love dipping them in this soup.
Notes & Substitutions:
Equipment: When making this dish, I use a cast iron skillet & a food processor. If you don’t have a cast iron skillet, you can use any baking pan. You just won’t need to preheat it and will want to keep a closer eye on it so it does not burn. If you don’t have a food processor, you can use an immersion blender in a large pot.
Tomatoes: I use a mixture of red cherry tomatoes, yellow cherry tomatoes, Roma Tomatoes & Vine Ripened Tomatoes. However, you don't have to be as extra as me! You can absolutely use your favorite type of tomatoes.
Cheese: I often like to mix different types of vegan cheeses to have a little more complexity with flavors and texture. Again…it is not required for this recipe. Vegan cheeses aren't cheap, so go with what you know & love.
Upgrade with Pesto Taquitos: Upgrade this classic soup with Pesto Taquitos!
Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.
Soup:
A handful of red cherry tomatoes
A handful of yellow cherry tomatoes
1-2 Roma Tomatoes
5-6 Vine Ripened Tomatoes
About half a mug of vegan cream
1 dollop of vegan cream cheese
2 handfuls of vegan shredded mozzarella
2 heads of roasted garlic (seperated with paper still on)
1-2 cloves fresh garlic (roughly chopped)
A handful of sweet onions (roughly chopped)
A handful of fresh sweet basil
A few sprigs of fresh thyme
A couple of bay leaves
A dash of allspice
A dash of cayenne
A dash of sugar
Salt & pepper to taste
Pesto Taquitos:
Small Flour Tortillas
Shredded Mozzarella, Gruyere, or Vegan Mozzarella Cheese
A pinch of red pepper flakes
Instructions for soup:
Preheat oven to 350 degrees with your cast iron skillet inside.
Once oven is preheated, add your onions, garlic (keep paper on to avoid burning garlic) & tomatoes to roast until they start to blister & brown.
When tomatoes are roasted, remove from over and set aside to cool (if you are in a rush, you can dump all of those roasted deliciousness into a large bowl of ice water). Once cooled enough to handle, remove items from the ice bath, remove any leftover stems, leaves and garlic paper, and add into the food processor.
In a pot, simmer your cream and add in 2-3 bay leaves. Once on a steady simmer, add in your cream cheese & shredded mozzarella. Once the cheeses are melted into the cream, fish out your bay leaves.
In your food processor, blend roasted tomatoes, onion, garlic & cream sauce until fully combined.
Instructions for Pesto Taquitos:
Heat a lightly greased shallow pan on medium-high heat.
Add a couple sprinkles of shredded mozzarella and a dollop of pesto to the middle of your tortilla.
Fold in sides and roll the tortilla like an eggroll or tiny burrito. Toast on all sides until golden brown. These are so delicious, you are going to want to make extra!
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