Creamy Vegan Tomato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan tomato soup made with roasted tomatoes, carrots, and bell peppers blended with coconut milk and basil. It's rich and comforting with fresh herbaceous notes, perfect for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium tomatoes (roughly chopped (about 3 cups, 540 g))
- 2 carrots (roughly chopped (about 1 cup, 150 g))
- 1 medium red bell pepper (roughly chopped)
- 1 medium yellow onion (roughly chopped (about 1 cup, 150 g))
- 3 medium cloves garlic
- 1 tbsp olive oil (15 g)
- 1 ½ tsp salt and 1 ½ tsp pepper (divided)
- 1 cup vegetable broth (240 mL)
- 1 cup full-fat coconut milk (240 mL)
- 1 tbsp nutritional yeast (11 g)
- 1/2 tsp red chili flakes (optional)
- ¼ cup packed fresh basil (plus more for garnish if desired)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1084mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1084MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.