If you haven’t made tomato soup before, this will be a treat! When we make tomato soup, we like to add just a few spices to bring out the flavor of the tomatoes but not completely change the tomato taste. There are many combinations of spices you can use, but for this recipe we used Fenugreek. Fenugreek has a sweet and nutty flavor and is used in a lot of Indian and South African dishes. We don’t use it enough in the United States for sure!
To keep this recipe low waste, we included easy steps for peeling tomatoes. Seriously, it takes no time! But, you can also buy canned tomatoes. We use big beefsteak tomatoes when we make this recipe, so if you decide to use fresh roma tomatoes, you will want to use 10-12.
Note that the sweetness of the maple syrup in this soup helps to cut the acidity of the tomatoes. You can also use a little brown sugar to have the same effect. The coconut milk and vegan butter add creaminess and fat and are essential. Once you make this soup, play with other spice combinations to change it up! Basil, oregano, thyme would all be really delicious options.
Tomato Soup with Fenugreek
- 1 Tbsp vegan butter *we use earth balance
- 8 peeled tomatoes or 1 - 28oz. can of peeled tomatoes
- 4 garlic cloves
- 1/2 red or yellow onion about 1 cup chopped
- 1 cup veggie broth we use better than bouillon and add 1 tsp of the bouillon to boiling water
- 2 bay leaves
- 1 tsp fenugreek
- 1 Tbsp maple syrup
- 2 Tbsp coconut cream
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- chili flakes optional to taste for spicy addition
- If you are peeling your tomatoes at home, prepare that now. Boil a large pot of water on high heat. Fill a second, large bowl with ice or very cold water and set aside. While the water in the pot is heating up, cut a small cross on the bottom of your tomatoes (this will make it easier to peel them). Once the pot is boiling, add the tomatoes to the water. Boil for 3-4 minutes, until you see the skin starting to peel back. Drain and put the tomatoes in the cold water to stop the cooking process. Peel the skins off of the tomatoes and cut into quarters.
- Chop the garlic and onion. Heat a large pot on medium. Once hot, add the butter. Once the butter starts to melt, add in the garlic and cook for 30 seconds, stirring. Then add the onion and a pinch of salt to the pot.
- Cook the onion for a few minutes, until translucent. Then, add the tomatoes to the pot. Stir well for 1-2 minutes.
- Add the veggie broth, maple syrup, fenugreek, bay leaves and coconut cream to the pot. Let this cook for 10 minutes, stirring occasionally.
- Remove the bay leaves from the pot. Either using a blender or immersion blender, blend the tomato mixture until it is well mixed and the onions and garlic are broken down. Return it to the pot.
- Add the salt, pepper and nutmeg to the soup and stir well. If adding chili flakes, add those now (we add about 1/2-1 tsp for good heat). Let the soup cook for 20 minutes to an hour to continue to develop flavors. We like to let it cook for an hour when we have time.
- Serve and top with cilantro and pair with bread. Enjoy!