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Easy Vegan Tomato and Cilantro Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
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
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.