Easy Vegan Tomato and Cilantro Soup

Name: Easy Vegan Tomato and Cilantro Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion (chopped); 2 garlic cloves (minced); 1 tablespoon ground cumin; 2 teaspoons paprika; 1 large can plum tomatoes (about 28 ounces, with juice); 4 tablespoons tomato paste; 2 bunches cilantro (washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)); Salt and freshly ground black pepper; Juice of 1 or 2 limes; 1/8 teaspoon cayenne pepper (a small pinch); Vegan yogurt or homemade cashew cream (optional)

This easy and super delicious vegan tomato and cilantro soup is one of my favorites! So simple and easy to make!

I always garnish it with cashew cream for the smooth consistency, but you can also add vegan cream cheese or yogurt, or omit it.

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons paprika
1 large can plum tomatoes (about 28 ounces), with juice
4 tablespoons tomato paste
2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper, to taste
Juice of 1 or 2 limes
1/8 teaspoon cayenne pepper (a small pinch)
Vegan yogurt or cashew cream for garnish (optional)

Instructions

Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened, then add garlic, cumin, and paprika, and cook 1 minute, stirring. Stir in tomatoes, 1-quart water, tomato paste, cilantro, and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice, and cayenne. Serve hot or cold, with a spoonful of vegan yogurt or cashew cream in each bowl (if using) and sprinkled with cilantro leaves.

Every time I make this tomato soup I make sure I have a fresh batch of flatbread or vegan dinner rolls.

I veganized this recipe from an article in the newspaper a long time ago. Since then I have made it several times, and even used the same recipe to top enchiladas.

Easy Vegan Tomato and Cilantro Soup

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion chopped
2 garlic cloves minced
1 tablespoon ground cumin
2 teaspoons paprika
1 large can plum tomatoes about 28 ounces, with juice
4 tablespoons tomato paste
2 bunches cilantro washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper
Juice of 1 or 2 limes
1/8 teaspoon cayenne pepper a small pinch
Vegan yogurt or homemade cashew cream optional