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This vegan tomato soup is bursting with juicy tomatoes and aromatic fennel, infused with cumin and pepper. In just 25 minutes, you’ll have a vibrant, flavour-packed soup that’s perfect for any time you want a warm, healthy hug in a bowl!
Soup season has officially arrived in Toronto, and I’m here for it! As a dietitian and a lover of all things cozy, I’m excited to share this ridiculously easy tomato soup recipe that’s perfect for those drizzly days.
And if you’re looking for more cozy soup inspiration, check out my Parsnip Apple Carrot Soup with Garam Masala. Plus, don’t forget to explore these sides and snacks collection—because a great soup always needs the perfect dipper!
Nutritional Highlights
Thanks to the wholesome ingredients, this soup is:
- Packed with Vitamin C, from the juicy tomatoes
- Rich in antioxidants, with aromatic fennel and spices
- Full of fibre, thanks to the hearty blend of vegetables
How to Make it
Prep Your Veggies:
Start by slicing and dicing all your vegetables. Using a food processor makes this step quicker and more efficient. For even cooking, try to chop your veggies into similar-sized pieces.
Sauté for Flavour:
In a medium-sized pot, heat oil over medium heat. Fry the onion and fennel until they turn lightly golden (Image 1). This step is key for adding depth to your soup’s flavour, so let them soften and brown slightly.
Add the Good Stuff:
Toss in the diced potato, tomatoes, cumin, and black pepper (Images 2-3). Cook for a few minutes to blend the flavours before moving on.
Simmer to Perfection:
Pour in the water and bring the mixture to a boil (Image 4). Once boiling, cover the pot and let it simmer on low for about 15 minutes, or until the vegetables are tender (Image 5). Covering the pot helps prevent the soup from reducing too much.
Blend to Creamy Goodness:
Add salt to taste and blend the soup using a food processor or blender until creamy and smooth (Images 6-7). Use the pulse function for better control over the consistency if you prefer a smoother texture.
Add the Finishing Touches:
Top your soup with your favourite seeds and pomegranate kernels for added crunch and protein (Image 8).
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
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I can’t wait for you to try this homemade soup! Let me know how it turned out. Share your thoughts, drop a comment, or tag me on Instagram @DesiliciousRD. Seeing your photos and hearing your feedback always brightens my day!
Get the Recipe:
Hug-in-a-Bowl: Creamy Vegan Tomato Soup
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 onion, medium, thinly sliced
- 1 fennel bulb, washed, chopped into small pieces
- 1 potato, washed, peeled and diced into small cubes
- 4 tomatoes, medium, diced into small cubes
- 1 tsp cumin powder
- 1 tsp black pepper
- 2 cups water
- 1/2 tsp sea salt
- 3 tbsp sunflower seeds, unsalted
- 1 pomegranate, small, washed, peeled, kernels only
Equipment
- blender
Instructions
- In a medium-sized pot, heat the oil on medium heat and fry the onion and fennel until soft. It should be lightly golden.
- Stir in the potato and tomatoes and cook for a few minutes.
- Add the cumin powder and black pepper and mix well.
- Pour in the water, bring to boil, cover and cook on low heat for 15 minutes or until all the vegetables are cooked through.
- Finish with salt.
- Blend the cooked vegetables in a food processor or blender until smooth and creamy.
- Transfer into bowls and garnish with seeds and pomegranate kernels.
Notes
Tips for Success
- Chop Evenly: If you’re chopping the veggies by hand, aim for uniform pieces. This ensures everything cooks at the same rate and blends together perfectly.
- Perfectly Sauté: Fry the onion and fennel until they’re golden and tender. This caramelization adds a rich, deep flavor to your soup.
- Spice It Up: Adjust the heat by tweaking the amount of black pepper to match your taste. You’re in control of the spice level!
- Keep It Covered: Once you add the water, cover the pot. This helps prevent too much evaporation, keeping your soup at just the right consistency.
- Blend to Perfection: Use the pulse function on your blender to achieve your desired creamy texture. It lets you control how smooth or chunky you want your soup.
- Store Smartly: Keep leftovers in the fridge for up to three days, or freeze in airtight containers for a quick and easy future meal.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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