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Vegan Tomato Soup made with Tinned Tomatoes

An easy recipe for vegan tomato soup with just 5 ingredients and seasoning. Made in under 30 minutes and served with a swirl of vegan cream.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Easy Vegan Soup Recipes
Cuisine: British
Keyword: easy vegan soup, small batch soup, soup, tomato soup, vegan cream of tomato soup, vegan soup, vegan tomato soup
Servings: 3
Calories: 112kcal

Ingredients

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 800 g chopped or plum tomatoes 2 x 400g/14 oz tins/cans
  • 1 tbsp tomato puree
  • 350 ml vegetable stock
  • pinch salt and pepper

Instructions

  • In a pot, saute the onion and garlic in the olive
    oil until soft.
  • Add the tomatoes (with their juice), tomato puree
    and stock. 
  • Cook for 20 minutes.
  • Blend with a stick blender or whizz in a blender or
    food processor until smooth. If you don't have either you can leave it with texture or sieve.
  • Season to taste with salt and pepper.
  • Serve with a swirl of vegan cream (optional but
    delicious).
  • Enjoy!

Notes

  • Calories are for 3 portions.
  • There are 177 calories in 2 large portions.
  • Cream will add extra calories if you add it. There are 6 calories in 1 tsp of Alpro single cream (vegan)
  • This is a small batch soup, but it can be kept in the fridge for 3-4 days.
  • This soup can be frozen in freezer bags or airtight tubs in the freezer for 3-4 months. To defrost, remove a portion from the freezer and leave it in the fridge overnight.

Nutrition

Serving: 3g | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 851mg | Potassium: 586mg | Fiber: 3g | Sugar: 9g | Vitamin A: 589IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 3mg