Vegan Tomato Soup

Happy Monday folks! Hope you all had a lovely Easter. After the ham, eggs, cheese, potatoes and desserts yesterday, if you are looking for a light, meatless Monday dinner option, this soup is perfect for you. There’s always something comforting about a bowl of tomato soup and this healthy home-made version is way better than the sodium-laden canned soup. This classic tomato soup is creamy without the addition of any cream, its vegan, flavorful and simply delicious.
tomato soup


6 tomatoes, blanched and peeled

1 clove garlic, minced

1/2 small onion, finely sliced

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 slice white bread, crusts removed, torn into 1/2 inch pieces

2 tablespoons olive oil


Black pepper

Chives, basil or parsley for ganish ( I used chives)


1. Heat 1 tablespoon of oil in a large saucepan over medium heat.

2. Add garlic, onions, oregano and red pepper flakes. Cook, stirring until the onions turn soft, about 5 minutes.

3. Add bread and tomatoes. Roughly mash the tomatoes with a potato masher.

4. Add a cup of water and bring it a boil over high heat. Reduce the heat and let it simmer for 5 minutes.

5. Transfer the soup to a blender jar, gradually trickle in a tablespoon of olive oil and blend until smooth.

6. Season with salt and freshly ground black pepper.  Garnish with finely chopped herbs.