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.
Servings: 3
Calories: 146kcal
Ingredients
- 1 tablespoon 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 tablespoon tomato puree
- 350 ml vegetable stock
- 1 pinch salt and pepper
- 2 tablespoons plant cream (optional)
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
- This is a small batch soup, but it can be kept in the fridge for 3-4 days.
- I sometimes make a bigger batch and freeze in freezer bags or airtight tubs in the freezer for 3-4 months. To defrost, I remove a portion from the freezer and leave it in the fridge overnight.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 864mg | Potassium: 596mg | Fiber: 3g | Sugar: 9g | Vitamin A: 734IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 3mg
