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
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
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.