Classic Tomato Soup

Classic Tomato Soup

ready in under 30 minutes!

Features:
  • Gluten free
  • Spicy
  • Vegan

Ingredients

  • To garnish

Directions

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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.

Step 1
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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.

Step 2
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Blend with an immersion blender or transfer to a food processor in batches and blend until smooth.

Step 3
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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.

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Vegan cinnamon rolls
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Pea soup
Foodies100 Index of UK Food Blogs
Foodies100
  • 30 min
  • Serves 4
  • Easy

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Ingredients

Adjust Servings:
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
To garnish
Handful of fresh basil
previous
Vegan cinnamon rolls
next
Pea soup
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