Vegan Tomato Soup Recipe

10.07.2016 by LadyAlly

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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

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  • 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.
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  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.
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  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).
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  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

 


 

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