Tomato soup – Vegan

This vegan tomato soup is light, fresh, and incredibly easy to make with just a few ingredients. Whether you enjoy it hot or cold, it’s the perfect summer soup that’s both tasty and hassle-free. Chilled, it’s like a savoury, refreshing hug on a hot day. Give it a try – you’ll be hooked all season long!

Ingredients: (For 4 servings)

• 7-8 medium tomatoes
• 1 large onion or 2 regular ones
• 1 large carrot
• 3 cloves of garlic
• 2 cubes of tomato soup base (or vegetable flavor if you can’t find tomatoes)
• a few sprigs of fresh thyme (or dried if you don’t have fresh)
• 70 g of broth
• salt+pepper
• olive oil

Rinse the tomatoes and chop them into cubes. Peel the carrot, slice it in half lengthwise, and then cut into medium slices. Peel the garlic and cut it into quarters. Peel the onion and cut it into large chunks. Strip the thyme leaves from the stems.

In a large wok, heat the oil. Add the carrot and garlic and sauté for 2 minutes. Then add the onion and sauté for a few minutes until softened. Then add the broth, mix well and sauté for about 2 minutes.

Next, add the tomatoes and let them cook for a few minutes until they begin to soften. Stir in the thyme leaves and soup base cubes, then pour in 1.2 to 1.5 liters of water. Give everything a good mix, cover with a lid, and let it simmer for about 20–25 minutes, stirring occasionally.

Once the cooking time is up, pour the soup into a blender-safe bowl, season with salt and pepper, and blend until smooth or until it reaches your preferred consistency.

You can serve it with a swirl of cooking cream, some crispy pan-fried bacon, or crunchy croutons. We kept it simple and enjoyed it just as it is — and it was delicious! 😊

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.