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Vegan Tomato Soup

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Nothing beats a bowl of rich, creamy Tomato Soup on a cold day. Get that deep, slow-simmered taste without the long wait.

下準備時間 10 分
調理时间 35 分
人数 2
辛さレベル

材料

  • 2 tablespoons olive oil, divided
  • ½ medium yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • ½ tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon tomato paste
  • 1 can (28 oz) tomato puree
  • 1 tablespoon sugar
  • 1 cup water
  • 3 tablespoons Yondu Vegetable Umami
  • ¾ cup canned coconut milk

For serving (optional):

  • Fresh basil or parsley
  • Grilled cheese, toasted bread, or cooked pierogis

材料
  • 2 tablespoons olive oil, divided
  • ½ medium yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • ½ tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon tomato paste
  • 1 can (28 oz) tomato puree
  • 1 tablespoon sugar
  • 1 cup water
  • 3 tablespoons Yondu Vegetable Umami
  • ¾ cup canned coconut milk

For serving (optional):

  • Fresh basil or parsley
  • Grilled cheese, toasted bread, or cooked pierogis

作り方

  1. Sauté aromatics: Heat 1 tablespoon oil in large pot over medium heat. Cook onion 5–7 minutes until soft, then add garlic and cook 1–2 minutes.
  2. Build flavor: Stir in tomato paste and gochugaru, cook 1 minute until fragrant.
  3. Simmer: Add tomato puree, water, sugar, and Yondu. Partially cover and simmer 20–25 minutes, stirring occasionally.
  4. Blend: Using immersion blender, blend until smooth. (Or transfer to regular blender in batches after cooling slightly.)
  5. Finish: Add coconut milk and remaining 1 tablespoon oil. Blend until emulsified and bright red.
  6. Serve: Garnish with fresh herbs (optional) and serve with your favorite sides.

作り方
  1. Sauté aromatics: Heat 1 tablespoon oil in large pot over medium heat. Cook onion 5–7 minutes until soft, then add garlic and cook 1–2 minutes.
  2. Build flavor: Stir in tomato paste and gochugaru, cook 1 minute until fragrant.
  3. Simmer: Add tomato puree, water, sugar, and Yondu. Partially cover and simmer 20–25 minutes, stirring occasionally.
  4. Blend: Using immersion blender, blend until smooth. (Or transfer to regular blender in batches after cooling slightly.)
  5. Finish: Add coconut milk and remaining 1 tablespoon oil. Blend until emulsified and bright red.
  6. Serve: Garnish with fresh herbs (optional) and serve with your favorite sides.

関連製品

Sempio Yondu organic plant-based umami sauce for US market

Yondu オーガニック
植物由来の旨味ソース

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Vegan Tomato Soup

下準備時間 10 分
調理时间 35 分
人数 2
辛さレベル

材料

  • 2 tablespoons olive oil, divided
  • ½ medium yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • ½ tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon tomato paste
  • 1 can (28 oz) tomato puree
  • 1 tablespoon sugar
  • 1 cup water
  • 3 tablespoons Yondu Vegetable Umami
  • ¾ cup canned coconut milk

For serving (optional):

  • Fresh basil or parsley
  • Grilled cheese, toasted bread, or cooked pierogis

作り方

  1. Sauté aromatics: Heat 1 tablespoon oil in large pot over medium heat. Cook onion 5–7 minutes until soft, then add garlic and cook 1–2 minutes.
  2. Build flavor: Stir in tomato paste and gochugaru, cook 1 minute until fragrant.
  3. Simmer: Add tomato puree, water, sugar, and Yondu. Partially cover and simmer 20–25 minutes, stirring occasionally.
  4. Blend: Using immersion blender, blend until smooth. (Or transfer to regular blender in batches after cooling slightly.)
  5. Finish: Add coconut milk and remaining 1 tablespoon oil. Blend until emulsified and bright red.
  6. Serve: Garnish with fresh herbs (optional) and serve with your favorite sides.