Vegan Tomato Soup Recipe

10.07.2016 by LadyAlly

I don’t really know why but I’ve been craving for tomato soup recently. I love foods that have a slight “sourish” taste as I find them a lot more appetising, so thankfully I’ve managed to find an easy to cook recipe by Jamie Oliver that I’ve modified a little. Without much ado, here it is!

Recipe Ingredients

• 2 carrots; sliced
• 3-4 cloves garlic; diced
• 2 medium onions; sliced
• 2 celery stalks; sliced
• 6 ripe tomatoes; diced
• 2 x 400g canned whole peeled tomatoes (any brand is fine. I tried with 1 can whole cherry tomatoes and 1 can whole peeled tomatoes. It tasted better.)
• 400ml vegetable stock (300ml if using pressure cooker)
• 500ml water
• 1 tbs olive oil
• 2 stalks fresh basil

Recipe Directions

1. In a heavy pot, heat olive oil and sauté onions and garlic until slightly brown.
   
2. Add celery and carrots. Sauté for about 5 minutes. Stir constantly to avoid them getting burnt.
3. Add tomatoes, and empty both canned tomatoes including the liquids.
   
4. Add water and vegetable stock.
5. Boil until vegetables are soft.
6. Remove from heat. Blend in a food blender with fresh basil until smooth. (Since my blender is a little small, I blended in parts, then empty the soup into a pot to mix them up).
   
7. Serve. (You can serve with some garlic bread, or a little bit of whipping/cooking cream if you’re not vegan)

** If the soup is too thick, just add some hot water and stir a little. If not salty enough, add a pinch of salt (or a little more depending on your preference), and simmer a little while. Make sure to stir often to avoid it getting burned.

If you are using a pressure cooker…

1. Follow the above directions 1-4.
2. Close and lock your pressure cooker. Once pressure has built up, slow down fire and leave it to cook for 20 minutes.
3. Release pressure and continue with directions 6-7.

Prep time: 10 minutes
Cooking time: 30-45 minutes