This quick and simple recipe will be a go-to every summer. Ripe, in-season, summer tomatoes makes this soup extra tangy, light, and fresh. You’ll never look at a can of tomato soup again after trying this amazing fresh version.
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Visit our vegan meal prep series to see the other recipes that go with this one in the Summer Meal Prep Plan.
Fresh Vegan Tomato Soup
- 1 tablespoon avocado oil
- 2 clove minced garlic
- 5 pound tomatoes (Try to get red tomatoes, beefsteak, hot-house- or heirloom. Avoid Roma and cherry tomatoes for this soup.)
- 1.5 cup artichoke hearts
- 14.5 ounce canned chickpeas
- 1 cup fresh basil
- 1 teaspoon Sriracha
Drain: the chickpeas.
Remove: the core from the tomatoes and chop into wedges.
Chop: the basil and artichoke hearts.
Add: the oil and garlic to a large saucepan over medium-heat for a couple of minutes.
Add: the tomatoes to the pot and cook for 5 minutes.
Blend: use an immersion blender to puree the tomatoes or carefully pour into a blender to blend.
Stir: in the basil, chickpeas, Sriracha, and artichokes to the soup. Add salt and pepper to taste.