There’s something incredibly comforting about a bowl of hot, creamy soup. It warms you from the inside out, and when it’s made with wholesome, plant-based ingredients, it’s a nourishing treat for both body and soul.
Today, we’re diving into the delicious world of creamy vegan tomato soup noodles—a perfect fusion of creamy tomato soup and satisfying noodles. This dish is not only packed with flavor but also brimming with nutrients, making it an ideal meal for any time of the year.
Why Choose Vegan?
Before we jump into the recipe, let’s talk about the benefits of choosing vegan options. Vegan diets have been associated with numerous health benefits, including lower risks of heart disease, hypertension, type 2 diabetes, and certain cancers.
They are also often lower in calories and saturated fats, which can help with weight management. Furthermore, choosing vegan is an ethical decision that reduces animal suffering and is better for the environment, as plant-based diets generally have a smaller carbon footprint.
Ingredients
To create the perfect bowl of creamy vegan tomato soup noodles, you’ll need the following ingredients:
For the Tomato Soup Base:
- Tomatoes: Fresh, ripe tomatoes are best, but canned tomatoes can also work.
- Onion: Adds sweetness and depth to the soup.
- Garlic: Provides a robust, savory flavor.
- Carrots: Adds a subtle sweetness and extra nutrients.
- Vegetable Broth: The base of the soup, adding flavor and nutrients.
- Coconut Milk: For creaminess and a hint of coconut flavor.
- Olive Oil: For sautéing the vegetables.
- Salt and Pepper: To taste.
- Basil and Oregano: Classic herbs that pair well with tomatoes.
- Nutritional Yeast: Optional, but adds a cheesy, umami flavor.
For the Noodles:
- Noodles of Choice: Rice noodles, soba noodles, or any vegan noodle you prefer.
- Spinach or Kale: For added greens and nutrients.
- Tofu or Tempeh: Optional, for added protein.
- Chili Flakes: Optional, for a bit of heat.
Preparation
Step 1: Prepare the Tomato Soup Base
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions and carrots, and sauté until they are soft and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
Add the Tomatoes and Broth: Add the chopped tomatoes (or canned tomatoes) to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the tomatoes and carrots are very soft.
Blend the Soup: Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
Add Creaminess: Stir in the coconut milk, and add salt, pepper, basil, and oregano to taste. If you’re using nutritional yeast, add it now. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
Step 2: Prepare the Noodles
Cook the Noodles: While the soup is simmering, cook your noodles according to the package instructions. Drain and set aside.
Prepare the Greens and Protein: If you’re adding spinach or kale, wash and chop them. For tofu or tempeh, cut into bite-sized pieces and sauté in a bit of olive oil until golden and crispy.
Step 3: Assemble the Dish
Combine the Noodles and Soup: In serving bowls, place a portion of cooked noodles. Ladle the creamy tomato soup over the noodles.
Add the Greens and Protein: Top with sautéed greens and protein of your choice. If you like a bit of heat, sprinkle with chili flakes.
Garnish and Serve: Garnish with fresh basil leaves and a drizzle of olive oil. Serve hot and enjoy!
Tips for the Perfect Creamy Vegan Tomato Soup Noodles
Choosing Tomatoes: If you’re using fresh tomatoes, opt for ripe, juicy varieties like Roma or vine-ripened tomatoes. If fresh tomatoes aren’t in season, good-quality canned tomatoes are a great alternative.
Blending: For an ultra-smooth soup, take the extra step to strain the blended soup through a fine mesh sieve. This will remove any remaining bits of skin or seeds.
Customization: Feel free to customize this dish to your liking. Add roasted red peppers for a smoky flavor, or stir in some nutritional yeast for an extra cheesy taste.
Storage: This soup keeps well in the refrigerator for up to five days. You can also freeze it for up to three months. Just reheat and add fresh noodles when you’re ready to serve.
Nutritional Benefits
This creamy vegan tomato soup noodles dish is not only delicious but also packed with nutrients:
Tomatoes: Rich in vitamins C and K, potassium, and antioxidants like lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.
Garlic and Onions: Both are part of the allium family and are known for their anti-inflammatory and immune-boosting properties.
Carrots: High in beta-carotene, which the body converts to vitamin A, essential for eye health.
Coconut Milk: Provides healthy fats and adds a creamy texture without the need for dairy.
Greens: Spinach and kale are excellent sources of vitamins A, C, and K, as well as iron and calcium.
Noodles: Depending on your choice, noodles can add a good source of carbohydrates, which are essential for energy.
Conclusion
Creamy vegan tomato soup noodles are a delightful twist on classic comfort food, combining the best of creamy tomato soup and hearty noodles. This dish is easy to make, customizable, and packed with nutrients, making it a perfect meal for any day of the week. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is sure to become a favorite in your household. So, gather your ingredients and enjoy a warm, comforting bowl of creamy vegan tomato soup noodles today!