5 Cozy Soups to Get You Through the End of Winter (Vegan)

Ingredients

• 2.5 lb Roma Tomatoes (washed, stems removed, quartered)
• 0.5 cup Cherry Tomatoes (halved, optional for extra color)
• 1 small Yellow Onion (roughly chopped)
• 0.5 small Red Onion (roughly chopped; optional)
• 6 cloves Garlic (whole, tip sliced off)
• 2 tbsp Olive Oil (extra‑virgin, for drizzling)
• to taste Salt
• to taste Black Pepper (freshly cracked)
• 1 can White Cannellini Beans (15 oz, drained and rinsed; used for creaminess)
• 4 cup Vegetable Broth (low‑sodium)
• 1 Chicken‑Style Bouillon Cube (vegan brand, adds umami)
• 0.5 cup Fresh Basil (chopped, plus extra for garnish)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Thyme (optional)

Instructions

1. Prepare Tomatoes and Aromatics

   Rinse all tomatoes. Quarter the Roma tomatoes and halve the cherry tomatoes. Peel and quarter the garlic cloves, slicing off the rough tip. Roughly chop the yellow onion and red onion.

   Time: PT10M

2. Season and Roast

   Spread the tomatoes, onions, and whole garlic cloves on a baking sheet. Drizzle with olive oil, then season generously with salt and black pepper. Toss to coat and roast in a pre‑heated oven at 425°F.

   Time: PT1H

   Temperature: 425°F

3. Transfer to Pot

   Using a spatula, move the roasted vegetables into a large pot. Scrape in all the caramelized juices from the bottom of the baking sheet.

   Time: PT5M

4. Add Thickening Agents and Broth

   Add the drained white bean can, vegetable broth, and the chicken‑style bouillon cube to the pot. Stir to combine.

   Time: PT2M

5. Simmer

   Bring the mixture to a gentle simmer, then reduce heat and let it cook for about 10 minutes to allow flavors to meld.

   Time: PT10M

   Temperature: low simmer

6. Blend the Soup

   Using an immersion blender, puree the soup directly in the pot until smooth. For a chunkier texture, blend only part of the soup.

   Time: PT5M

7. Finish with Herbs

   Stir in the chopped fresh basil, dried oregano, and dried thyme. Adjust salt and pepper to taste.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls. Garnish with extra basil leaves and serve alongside a vegan grilled cheese sandwich.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

28 g

Fat

6 g

Fiber

7 g

Ingredient Substitutions

• Instead of Roma Tomatoes: any medium‑sized tomatoes, vine‑ripened tomatoes
• Instead of Cherry Tomatoes: grape tomatoes, small plum tomatoes
• Instead of Yellow Onion: white onion, sweet onion
• Instead of Red Onion: yellow onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of White Cannellini Beans: chickpeas, great northern beans
• Instead of Vegetable Broth: water + extra bouillon, mushroom broth
• Instead of Chicken‑Style Bouillon Cube: vegetable bouillon cube, miso paste (1 tsp)
• Instead of Fresh Basil: Italian parsley, spinach (for color)
• Instead of Dried Oregano: fresh oregano (1 tsp)
• Instead of Dried Thyme: fresh thyme (1 tsp)

Equipment Needed

• Baking Sheet
• Oven
• Large Pot
• Immersion Blender
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups

Critical Steps — Do Not Skip

• Roasting the tomatoes and onions until caramelized.
• Including all the pan juices when transferring to the pot.
• Blending the soup to the desired consistency.

Chef Tips from the Video

• For extra smoky flavor, use fire‑roasted canned tomatoes for half of the tomato amount.
• A drizzle of toasted sesame oil right before serving adds a subtle nutty finish.
• If you prefer a richer mouthfeel, substitute half of the white beans with cashew cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months; thaw and reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the tomatoes a day ahead and store them with their juices in the fridge.
• The soup reheats well; add a splash of broth if it thickens too much after cooling.

Frequently Asked Questions