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Easy Vegan Tomato Soup
Serves 4
20 mins prep
70 mins cook
90 mins total
This easy vegan tomato soup is hearty, creamy, and full of sweet tomatoes, making it perfect for any time of the year. This rustic soup is thickened with brown rice instead of heavy cream for a deliciously creamy texture without any dairy! Serve with crusty bread or a vegan grilled cheese sandwich for a hearty lunch or dinner!
Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
Bring to a boil, reduce heat and simmer for 20 minutes.
Using an immersion blender, blend the soup in the pot.
Divide into 4 bowls, top with chives or fresh parsley if desired.