This rich and creamy vegan butternut squash corn soup is the perfect cozy recipe for fall. It will instantly become one of your staple recipes because is easy to make and uses familiar ingredients like frozen corn, fresh butternut squash, and hearty white beans. This combination results in a melt in your mouth texture that will nourish your body and warm you up on a chilly day.Continue reading “Butternut Squash Corn Soup”
Summer may be over, but it’s never too late to make this easy vegan roasted tomato soup. My simple slow-roasted technique concentrates and deepens the flavor of your tomatoes, making this the best tomato soup recipe for any time of year (even if it’s not peak tomato season). The end result is a cozy and crave-worthy tomato basil soup that is full of rich, sweet and savory umami flavor, and it only takes 10 ingredients to make!
How can I make my tomato soup recipe taste better?
Most importantly, roast your tomatoes, specifically slow-roast. This technique is a must for me when making fresh tomato soup. It cooks the tomatoes at a lower temperature for a longer time, and therefor concentrates the flavor of the tomatoes bringing out a deep, vibrant richness and peak levels of umami. If you’re not familiar with the term umami, it means “essence of deliciousness” in Japanese, and this soup is just that. Umami flavors are often described as brothy, meaty, or savory, and they tend to make you salivate. For example, sun-dried tomatoes, sautéed mushrooms, soy sauce and many meat-based recipes. Even though this creamy roasted tomato soup is totally vegan, it packs the umami flavor that meat-eaters crave.
How to make vegan roasted tomato soup
Once your tomatoes, garlic, and onion are roasted, the rest of the recipe is a breeze! After roasting, you simply add to a blender and puree with the following ingredients:
What can I serve with tomato soup?
Call me classic, but the absolute best pairing for tomato soup is a hot and toasty grilled cheese – a gluten-free vegan grilled cheese that is. The bread and cheese are the perfect carriers for dunking into the flavorful soup, and it turns this light but cozy soup into a full meal. Whether or not I’m serving with grilled cheese, some of my favorite tomato basil soup toppings I love to add are:
If you tried this soup, let me know what you think by leaving a rating and comment below! Additionally, if you loved this recipe, be sure to check out my other vegan soup recipes:
- 5 lbs ripe roma tomatoes (about 15-20 tomatoes)
- 1 large red onion, peeled and quartered
- 1 bulb garlic, top 1/4 of bulb sliced off to expose the the cloves
- 1 tbsp avocado oil
- generous amount of salt and pepper
- 1 tbsp coconut sugar (optional, for added caramelization)
- 1-2 cups water or vegetable broth (adjust for desired thickness)
- 1 handful fresh basil leaves
- 2 tbsp balsamic vinegar
- 1/3 cup canned coconut cream or cashew cream
- 1/4 cup nutritional yeast
- 1 tbsp white miso paste (optional, for added cheesy taste)
- 1/2 cup plain, unsweetened vegan greek yogurt, for serving
- Preheat your oven to 275 degrees and line a large metal baking sheet with foil.
- Place the tomatoes, onion and full garlic bulb on the foil-lined pan and drizzle with avocado oil. Sprinkle with a generous amount of salt and pepper and coconut sugar. Use your hands to coat the ingredients with the oil and seasonings and arrange the tomatoes cut-side up. Transfer to your pre-heated oven and set a timer for 3 hours.
- After 3 hours have passed, check your tomatoes. They should be darker in color, and beginning to shrivel a bit with a very juicy texture in the middle. Oven times may vary, so you may need to roast for an additional 30-45 minutes.
- Remove the baking sheet from the oven and let cool for 5 minutes. Once it is comfortable to touch, turn the garlic bulb upside down and squeeze out all of the tender, roasted-garlic goodness directly into a high-speed blender. Loosen the edges of the foil, and carefully pour the roasted tomatoes and onions into the blender as well.
- Add the remaining ingredients, and blend on high until smooth and creamy, adding additional salt and pepper if desired.
- Serve hot, topped with additional fresh basil and a dollop of plain, unsweetened vegan greek yogurt.
This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.
What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?
Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.
Tips For Making this Spicy Noodle Soup and Handling Silken Tofu
- Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
- Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
- Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
- Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
- Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.
What You Need to Make this Spicy Noodle Soup:
- Mori-Nu Silken Tofu Extra-Firm
- Filtered Water
- Rice Vinegar
- Maple Syrup
- White Miso Paste
- Cremini or Button Mushrooms
- Rice Noodles
- Dried Chilis
- Green Onions
- Salt and Pepper
- Sesame Oil
- Chili Garlic Sauce or Sriracha
- 12.3 oz Mori-Nu silken tofu extra-firm, cubed
- 1 tbsp sesame oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3" piece ginger, minced
- 10 cups filtered water
- 1/3 cup tamari
- 1/4 cup rice vinegar
- 1 tbsp white miso paste, mixed with 1 tbsp warm water
- 1/4 cup chili garlic sauce or sriracha
- 2 tbsp maple syrup
- 1/2 tsp salt and black pepper
- 8 oz rice noodles
- 12 oz cremini or button mushrooms, thinly sliced
- 4-5 dried red chilis (optional)
- 2 green onions chopped
- Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
- Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
- Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
- After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
- To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
As we move into fall and it starts to get chilly, there is nothing better than creamy, flavorful roasted tomato basil soup. Whether you enjoy it as a side dish, appetizer, or make it a meal in and of itself, it is truly the perfect warming bowl to nourish your body and soul. This recipe is unique as it is bursting with rich and savory umami flavor and a few secret ingredients for a delightfully robust finish. The best part of all is you only need one pan and one blender. No sautéing or simmering required!
For years I thought I hated tomato soup because I only knew the metallic, bland, slimy flavor of the canned store bought varieties.. Let me tell you, this soup is nothing like that. Making your own roasted tomato soup is so worth it. The flavors are fresh, bold, and the ingredients are so nutritious. No thickeners, preservatives, and totally free of dairy and gluten.
What Makes This Roasted Tomato Basil Soup So Flavorful?
Nobody wants bland soup, and this recipe is far from it. To achieve a satisfying, umami, well-rounded flavor I use these few tricks:
- Roasting all of the ingredients: Roasting brings out a deeper, richer, more robust flavor of each vegetable and your tastebuds will definitely thank you for it
- Adding Mushrooms: Roasted mushrooms add SUCH a delightfully earthy, umami flavor that just hits different and compliments the roasted tomatoes so nicely
- Balsamic Vinegar: The perfect addition to round out this recipe with a slightly sweet, slightly tangy, deep, rich flavor
- Nutritional Yeast: Adds the perfect cheesy flavor that you would usually achieve with parmesan, as well as many nutrients
- Herbs: So much flavor is added with a variety of herbs. For this recipe I used rosemary, lemon thyme, and fresh basil
This recipe couldn’t be easier to make. Simply add all of your veggies to a baking dish, toss with a little olive oil and salt and pepper, and roast for 45-60 minutes. Then blend with the remaining ingredients and dive in! So simple. So delicious. Perfect with a piece of crusty bread or vegan grilled cheese for dunking. I also love it topped with a little coconut yogurt and these crispy chickpeas from Biena.
If you love this cozy fall soup, be sure to try some of my other recipes:
- Best Ever Vegan Chili
- Creamy Curried Butternut Squash Soup
- Creamy Asparagus Soup
- Vegan Broccoli Cheddar Soup
- 3 lbs tomatoes, quartered or halved I used a combination of plum, roma, and cherry
- 1 red onion, quartered
- 6-8 garlic cloves, peeled and smashed
- 16 oz mushrooms, quartered
- 4-5 sprigs rosemary
- 4-5 sprigs lemon thyme optional
- 2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 1/4 C nutritional yeast
- 1 TBSP miso paste
- 2 TBSP tomato paste
- 1 TBSP lemon juice
- 1 C fresh basil, plus more for garnish
- salt and pepper, to taste
- vegan greek yogurt
- roasted chickpeas
- fresh basil
- Preheat oven to 400 degrees. Lightly spray a 9×13" baking dish with oilve oil.
- Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
- Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
- Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.
Colder weather means cozy sweaters, nights by the fire, football tailgating, and movie nights at home. The perfect fall recipe for all of these activities? This healthy and cozy vegan chili! It’s the comfort food to trump all comfort foods, and this veggie-packed bowl of cozy goodness is full of bold and vibrant flavors, three kinds of beans for tons of plant based protein, and a few secret ingredients to truly make the best, most flavorful chili ever. Customizable to make it smoky or spicy if you like, or mild if you don’t. It’s even tastier with a dollop of vegan greek yogurt and a piece of gluten free vegan cornbread.
What is Vegan Chili Made of?
I promise vegans, vegetarians, omnivores and carnivores will all LOVE this chili. Even if you’re a meat-eater, you won’t miss the meat at all because this recipe does not compromise on any of the flavor, protein, fiber, or nutrients. This chili is loaded with:
- Veggies: sweet potatoes, carrots, celery, onion, peppers, corn, fresh tomatoes and spinach
- Beans: black beans, pinto beans, and kidney beans
- Herbs: fresh cilantro, dried oregano
- Seasonings: chili powder, cumin, paprika, cinnamon
- “Secret Sauce” to give this chili a robust full flavor: unsweetened cacao powder, adobo sauce, balsamic vinegar, soy sauce
By combining this variety of ingredients you end up with an incredibly flavorful, nutrient-rich, hearty and filling chili that will warm you up on a chili day (pun intended) and make the perfect make-ahead lunch or meal prep.
Can I Make This Chili Ahead of Time?
ABSOLUTELY! The best thing, in my opinion, about chilis, soups, sauces and stews is that they actually get better and more robust in their flavor after 24-48 hours, so I actually recommend you make this chili the day before. It can be stored in air tight containers in the fridge for up to 5 days, or in the freezer for up to 6 months.
What is the Best Way to Serve This Vegan Chili?
This chili is delicious with a variety of toppings and sides but some of my favorites are:
- Plain Vegan Greek Yogurt: a thick and creamy yogurt adds a cool and refreshing contrast to the bold, spicy, savory chili
- Avocado: cubed avocado also adds a cool and refreshing contrast and creaminess
- Crispy Chickpeas: roasted or store bought, this topping is a great way to add a little crunch. My favorite kind is from Biena
- Crusty GF Bread: this chili has major dunkability and toasted bread is a great way to sop up the extra liquid
- GF Cornbread: slightly savory, slightly sweet, cornbread and chili is always a match made in heaven
- Fresh Cilantro: a sprinkle of fresh herbs adds a brightness to your bowl
- As an Appetizer at a Tailgate Party: Bringing more than one dish? Check out these Vegan Jackfruit Taquitos for another crowd pleaser!
Can I Make This Chili in a Crockpot?
You bet! I would recommend sautéing your onions and garlic first, and then adding to a crockpot with the other ingredients and cooking on low. Your house is going to smell AMAZING!
- Dutch Oven
- Chef's Knife
- Cutting Board
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 sweet potato, cubed
- 3 celery stalks, sliced
- 2 carrots, sliced
- 2 red bell peppers, chopped
- 2 TBSP hot chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp salt and pepper
- 2 TBSP unsweetened raw cacao powder
- 28 oz canned diced tomatoes
- 1 C water or vegetable broth
- 1/4 C tomato paste
- 4 oz chipotle peppers in adobo sauce, chopped skip if you do not like smoky/spicy flavors
- 1 TBSP balsamic vinegar
- 1 TBSP soy sauce or liquid aminos
- 14 oz can kidney beans, rinsed and drained
- 14 oz can pinto beans, rinsed and drained
- 14 oz can black beans, rinsed and drained
- 1 C yellow sweet corn
- 1 lime, juiced
- 1 TBSP maple syrup
- 1 TBSP sriracha optional
- 2 C baby spinach, roughly chopped
- 1/2 bunch cilantro, chopped
- 1 C fresh cherry tomatoes, halved
- sliced avocado
- vegan greek yogurt or sour cream
- crispy chickpeas
- fresh cilantro
- Heat 1 TBSP olive oil or water in a large Dutch oven over low heat. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.
- Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.
- Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice.
- Serve hot topped with recommended toppings.