Vegan Recipes | Not That Kind of Vegan

Heirloom Tomato Soup

Heirloom Tomato Soup

As a kid, my favorite cold weather comfort food was tomato soup and grilled cheese. I’m still a child, and my favorite cold weather comfort food is tomato soup with grilled cheese! Canned soup is scary and full of sodium and preservatives, and it’s easy to make your own soup with awesome heirloom tomatoes! I found some awesome tomatoes at Montreal’s cutest farmer’s market recently, and I immediately knew that I must make them into a soup to be served with gf/v sandwiches. Success. This is how we made it:


1 onion, finely chopped

2 cloves garlic, chopped

3 big heirloom tomatoes (about 4 lbs), chopped

4-5 cups veggie stock

½ tsp salt

½ tsp poultry seasoning

Few grinds of pepper

Pinch of cayenne (optional)

1 cup coconut milk (optional)


Add a little oil (or water if oil free) to a large pot over medium heat. Add the onion and garlic and cook until soft, or about 5 minutes. Add in the the tomatoes and enough veggie stock to cover the tomatoes. Add in the salt, poultry seasoning, pepper, and cayenne.

Bring your soup to a boil, and then reduce to a simmer. Cook for 20 minutes or until your tomatoes are super softs.

Turn off the heat and either transfer about half of the soup to a high powered blender, or get in there with an immersion blender leaving a little bit of the texture.

Return the soup to the pot and stir in the coconut milk. I highly recommend using a grilled cheeze as a carrier to get the soup into your mouth!

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