Happy Tummy Tomato Soup

This vegan tomato soup is simple to make, super nutritious, tastes amazing and is good for your digestion. The perfect dinner for those chilly days.

It's super cold in Germany right now and all I am craving for dinner every day is soup. And we've been having lots of soup lately. Potato soup, lentil soup, bean-y soup ... we had them all.

My favorite soup at the moment is this super easy, delicious and quick tomato soup. That's why I have to share the recipe with you all.

This soup is different from other tomato soups (at least, that's what I think). Of course, there are tomatoes in there, otherwise it wouldn't be a tomato soup, right? Then we add some onion, garlic and some spices. No, still not special, I know.

Ok, here it comes: ginger! I added ginger and it is amazing, The ginger adds so much flavour and a hint of spice, I love it. And it's super good for your digestion, so you better not leave it out.

Joing the ginger is nutritional yeast, aka nooch. The nooch also adds a bunch of flavour and nutritional value - it's full of B-vitamins and minerals. Last but not least, we want to get the soup creamy. I decided to add just a bit of coconut milk, but no worries, the coconut flavour doesn't really come through.

Getting hungry yet? Then grab some tomatoes and get cooking.

If you give this happy tummy tomato soup a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.

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Recipe

Happy Tummy Tomato Soup

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• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 3 -4 servings 1x

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Description

This vegan tomato soup is simple to make, super nutritious, tastes amazing and is good for your digestion. The perfect dinner for those chilly days.

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Ingredients

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• 1 onion
• 2 garlic cloves
• 1 tsp fresh minced ginger
• 1.2 lb tomatoes (520 g)
• 1 tsp agave syrup ((optional))
• 1 cup veggie broth*
• ⅓ cup + 1 tablespoon nutritional yeast (20 g)
• ⅓ cup full-fat coconut milk (from a can)
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp turmeric
• ½ tsp ground black pepper
• ½ tsp dried basil

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Instructions

1. Coarsely chop the onion and garlic and sautée in a bit of water or oil in a small pan for about 1 min. Add the minced ginger and cook for another min.
2. Add the sautéed onion, garlic and ginger together with the remaining ingredients (except for the coconut milk) and blend until smooth.
3. Add the soup to a pot and bring to a boil. Simmer on low to medium heat for about 10 minutes.
4. For the last 2 minutes, stir in the coconut milk.
5. Finally, taste and add more seasonings if needed. Enjoy with a slice of crusty bread.

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Notes

*for a creamier soup, use only ½ cup veggie broth. You can always add more later, if you wish.

This post is also available in de_DE.