Classic Tomato Soup
ready in under 30 minutes!
- ½ Onion
- ½ Leek
- 1 Carrot
- ½ Swede
- 1-2 Potato
- 3 tbsp Tomato puree
- 1 can (400g) Canned chopped tomatoes
- 1 Stock cube
- to taste Dried chilli flakes
- to taste Salt and pepper
- Handful of fresh basil
Because sometimes, you just need comfort food in your life..
This tangy, vegan tomato soup gets its rich and creamy texture from puréed vegetables. It’s perfect as an appetizer or a meal on its own. And you most likely have everything you need on hand right now.
Tomato soup has always been amongst the top 3 soups for me (the others being sour cucumber soup – it’s a Polish thing, don’t ask – and the good ol’ potato and leek). When I was little, my mom used to make THE BEST tomato soup everrr so this is a recipe that has been a long time in the making. I tried using fresh tomatoes, but it was double the time as you have to peel them and the flavour just wasn’t close enough. I ended up using tinned tomatoes and tomato puree as I like it super rich and tangy. If you don’t want it to be too sour, you can always add less tomato puree or add a little sugar to cut the acidity of the tomatoes.
I love to serve it with some croutons, rice or pasta.
Chop up the tomatoes, carrots, onion, swede and potatoes. Place in a medium pot together with a stock cube, add in 1.5l of water and simmer for around 15 minutes or until the vegetables are tender.
Blend with an immersion blender or transfer to a food processor in batches and blend until smooth.
Stir in the chopped tomatoes, tomato pure and chilli flakes, and let it simmer for further 10-15 minutes. Season with salt and pepper, taste and check the seasoning, then serve.