Creamy vegan tomato soup recipe
When it’s lashing it down with rain outside, there’s little better than tucking into a steaming bowl of tomato soup.
A tomato soup that’s deliciously creamy can be tough to find when you’re vegan, but this recipe from the Easy Vegan Bible is guaranteed to please. What’s more, it only contains a few simple ingredients and couldn’t be easier to make - ideal when you’re in need of a warming bowl of comfort.
This recipe makes enough for a few bowls, so don’t worry if you make too much. You can easily freeze this recipe so you have a handy supply whenever you need.
Vegan tomato soup recipe
Ingredients
1 tbsp sunflower oil
1 small onion, diced
1 x 400g (14oz) can of good quality chopped tomatoes
500ml (2 cups) hot vegetable stock
Pinch of granulated sugar
4 tbsp soya single (light)cream
Generous pinch each of sea salt and black pepper
Method
In a large pan, heat the oil and onion over a medium-high heat for 2–3 minutes until softened but not browned.
Add the chopped tomatoes, vegetable stock and sugar, then simmer for 15 minutes.
Pour into a high-powered jug blender and blitz on high until completely smooth, or use a stick blender.
Season to taste with salt and pepper, then ladle into bowls. Swirl through the soya cream, about a tablespoon per bowl.
Top tip: Blitzing the soup in a high-powered jug blender will make it extra creamy. If you don’t have a high-powered blender, use a stick blender but blitz for a little longer to ensure it is smooth.
The Easy Vegan Bible is your go-to for plant-based cooking. Author Katy Beskow shows you how to cook a range of over 200 simple, straightforward and delicious meals. Organised into six chapters, including breakfast and brunch, lunch, supper, and sweets, there's plenty of inspiration to cater for every craving.
Discover more delicious vegan recipes
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