On a stormy day such as today, where we’re all (hopefully) staying tucked up and safe inside, nothing makes us feel better than a warming bowl of homemade tomato soup. This one I made last night, knowing that I would be off work and in need of some comfort food.
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This is a very simple to make soup, using canned tomatoes and jarred vegan pesto (both of which I had lying around waiting to be used). The resulting flavour is sublime: tangy tomato with a strong hint of basil, and just a touch of vegan cream at the end to finish it off. Perfect food for a stormy day.
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Homemade Vegan Tomato Soup
Prep time: 5 minutes. Cooking time: about 30 minutes.
A good glug of extra virgin olive oil
1 red onion, peeled and thinly sliced
3 cloves garlic, roughly chopped
1 tbsp sweet paprika
2 tbsp vegan pesto
1/2 tube (100g) tomato puree
2 vegetable stock cubes (make sure they’re vegan and gluten-free)
2 cans chopped tomatoes
2 1/2 cans cold water
50ml vegan cream
Salt and pepper to taste
Heat the oil in a large saucepan and gently fry the onions for about 5 minutes, stirring often, until they are soft. Add the garlic and cook for another 2 minutes.
Now put in the paprika, pesto and tomato pure, stir well and fry for another 3 minutes or so to intensify the flavours. Now add the veg stock cubes, the canned tomatoes and the 2 1/2 cans of cold water and bring to the boil. Simmer gently for about 25 minutes, stirring from time to time to prevent sticking.
Once the soup is cooked, blend, using either an emersion or jug blender (if using a jug, make sure you allow steam to escape and you may have to do it in batches. Once the soup is completely smooth, put back on the heat and stir in the vegan cream. Heat through and serve immediately.