Description
If you have a lot of extra garden tomatoes on hand, this is a great soup recipe to try. Made with fresh ingredients and a pretty easy to whip up even for beginner cooks. Many traditional creamy tomato soups contain milk. This one includes a little coconut milk and some hemp hearts to create the perfect creaminess. For little ones, add some cooked pasta noodles or rice to make it more fun for them to eat. Enjoy!
Ingredients
Scale
- 1 large onion, roughly chopped
- 3 celery stalks, roughly chopped
- 1 carrot, peeled and cut into smaller pieces
- 1/2–1 teaspoon fresh ginger, peeled and grated
- 1/2–1 teaspoon fresh turmeric, peeled and grated
- 2–3 garlic cloves, peeled and minced
- 1 tablespoon olive oil or coconut oil
- 8 cups fresh tomatoes, cut up into smaller pieces
- 1 cup vegetable broth*
- 1/2 cup coconut milk
- 1/3 cup hemp hearts
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 garlic powder
Instructions
- In a large soup pot, on medium heat, place prepared onions, celery, carrots, ginger, turmeric, garlic, and oil, cook until tender about 8-10 minutes.
- Add tomatoes, broth, salt, pepper, and garlic powder, and simmer for at least 20 minutes until all vegetables are soft.
- Transfer cooked vegetables to a high-speed blender**, blend until smooth.
- Add hemp hearts and coconut milk to puréed soup and blend until smooth.
- Transfer soup back into soup pot.
- Reheat on low for 5-8 minutes until slightly bubbly, serve and enjoy.
Notes
Store any leftovers in a glass jar or bowl for up 10 days.
Freezing this soup has not been tested, but I’m sure it would be fine.
* You can use chicken broth if you are not vegan.
** Make sure your blender can handle hot liquid. If not, you will have to let the vegetables cool before blending.