3 Ingredient Tomato Soup {Vegan, Easy}
Prep time
Cook time
Total time
Rich and satisfying tomato soup that is velvety, vegan, and made with just 3 pantry ingredients! It is cold-weather comfort in a bowl.
Recipe by::
Recipe type: Soup, Entree
Serves: 3 servings
  • 1 tablespoon olive oil (or oil of choice)
  • 1 large onion, coarsely chopped
  • 1 28-ounce can tomatoes (preferably crushed or whole peeled)
  • 1 and ½ cups water
  • ¼ teaspoon fine sea salt (or more to taste)
  1. In a large saucepan, heat the oil over medium high heat. Add the onions; reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until deep golden brown.
  2. Place the onions and tomatoes in a blender or food processor and blend until smooth (entirely or mostly smooth, it is up to you).
  3. Pour the tomato mixture back into the saucepan used to cook the onions. Stir in the water and ¼ teaspoon salt.
  4. Bring soup to a low boil over medium-high heat; reduce heat to low and simmer, uncovered, for 35 to 40 minutes until thickened slightly. Adjust salt to taste, as desired.
Storage: Store the completely cooled soup in ana irtight container in the refrigerator for up to 5 days or the freezer for up to6 months.

Sodium: To keep the sodium under control, I prefer t(and recommend) using "no salt added" canned tomatoes.
Nutrition Information
Serving size: 1-1/2 cups Calories: 136 Fat: 5.1 g Saturated fat: 0.7 g Carbohydrates: 22.1 g Sugar: 13.1 g Sodium: 289 mg Fiber: 4.9 g Protein: 4 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2019/02/3-ingredient-tomato-soup-vegan-easy/