Homemade Tomato Soup
This comforting vegan tomato soup is best crafted using peak-season, juicy tomatoes for a naturally sweet and vibrant flavor. Perfectly balanced with a hint of garden herbs and a touch of vegetable stock, it serves as the ultimate warming lunch or elegant dinner party starter. For a more decadent finish, stir in a swirl of plant-based cream before serving.
Instructions
- 1
Prepare your vegetables: quarter tomatoes (1.125 kg) and remove cores. Finely chop onion (1), carrot (1), and celery (1 stalk).
- 2
Heat olive oil (2 tbsp) in a large heavy-based pan over low heat. Add the onion, carrot, and celery, cooking for 10 minutes until soft and faintly colored.
- 3
Stir in tomato puree (2 tsp) followed by the tomatoes. Add white sugar (1 pinch), black pepper (0.5 tsp), and bay leaves (2). Cover and stew for 10 minutes until tomatoes shrink and release their juices.
- 4
Pour in vegetable stock (1.2 litre). Bring to a boil, then reduce heat and simmer with the lid on for 25 minutes until tomatoes are slushy.
- 5
Discard the bay leaves (2). Ladle the soup into a blender and blitz until smooth. Check for consistency; add more stock if too thick.
- 6
Return soup to the pan and reheat over medium heat. Season with sea salt (1 pinch) if needed. Serve hot in bowls, optionally swirled with vegan cooking cream (2 tbsp).
Nutrition Facts
Per portion