Comforting Vegan Soups for Cool Summer Evenings

1. Vegan Tomato Basil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or two 28-ounce cans of whole tomatoes)
• 2 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute.
2. Cook the Tomatoes:
   • Add the chopped tomatoes (or canned tomatoes) to the pot.
   • Pour in the vegetable broth and bring to a boil.
   • Reduce the heat and let it simmer for about 20 minutes.
3. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
   • Return the soup to the pot if using a blender.
4. Season and Serve:
   • Stir in the fresh basil, balsamic vinegar, and coconut milk if using.
   • Season with salt and pepper to taste.
   • Serve hot, garnished with additional basil leaves.

2. Vegan Corn Chowder

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups fresh corn kernels (or frozen)
• 3 cups vegetable broth
• 1 cup potatoes, diced
• 1 cup coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, celery, and carrots. Sauté until the vegetables are soft, about 5-7 minutes.
   • Add the minced garlic and cook for another minute.
2. Cook the Corn and Potatoes:
   • Add the corn kernels, vegetable broth, and diced potatoes to the pot.
   • Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
3. Blend Part of the Soup:
   • Use an immersion blender to blend a portion of the soup to create a creamy texture while still leaving some chunks. Alternatively, transfer a couple of cups of the soup to a blender, blend, and return it to the pot.
4. Season and Serve:
   • Stir in the coconut milk and smoked paprika.
   • Season with salt and pepper to taste.
   • Serve hot, garnished with fresh chives.

3. Vegan Lentil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils (green or brown), rinsed
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
   • Add the minced garlic and cook for another minute.
2. Cook the Lentils:
   • Add the lentils, vegetable broth, diced tomatoes, cumin, coriander, turmeric, and smoked paprika to the pot.
   • Bring to a boil, then reduce the heat and let it simmer until the lentils are tender, about 25-30 minutes.
3. Season and Serve:
   • Season with salt and pepper to taste.
   • Stir in the lemon juice.
   • Serve hot, garnished with fresh parsley.

4. Vegan Sweet Potato and Coconut Soup

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the coconut oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and ginger and cook for another minute.
2. Cook the Sweet Potatoes:
   • Add the sweet potatoes, vegetable broth, cumin, and cinnamon to the pot.
   • Bring to a boil, then reduce the heat and let it simmer until the sweet potatoes are tender, about 20 minutes.
3. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
   • Return the soup to the pot if using a blender.
4. Season and Serve:
   • Stir in the coconut milk and lime juice.
   • Season with salt and pepper to taste.
   • Serve hot, garnished with fresh cilantro.