Health and Wellness Coaching

Easy Vegan Tomato and Cilantro Soup

Easy Vegan Tomato and Cilantro Soup

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.

tomato-cilantro soup

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

  1. 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.
  2. 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.

tomato cilantro soup

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.

tomato cilantro soup

Easy Vegan Tomato and Cilantro Soup

Easy Vegan Tomato and Cilantro Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • tablespoons  extra-virgin olive oil
  • large onion chopped
  • garlic cloves minced
  • tablespoon ground cumin
  • teaspoons  paprika
  • large can plum tomatoes  about 28 ounces, with juice
  • tablespoons  tomato paste
  • 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

Instructions

1. Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin, and paprika, and cook 1 minute, stirring. Add tomatoes, 1-quart water, tomato paste, cilantro, and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.

2. 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 yogurt in each bowl (if using) and sprinkled with cilantro leaves.

This vegan tomato and cilantro soup is so good you will want to use it as a tomato sauce! super easy to make and it is finished in no time.



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