Yellow tomato soup with a hint of orange – Vegan

I know, it sounds fancy, but trust me, it’s not!

This bright, citrusy soup is super quick to make and full of flavor. The combo of yellow tomatoes and orange gives it a sunny twist, but if you only have red tomatoes, no worries! Your soup will just be a bit more sunset than sunshine – and honestly, that’s not the end of the world. Flavor-wise, you’re still winning.

Perfect for a light lunch or a cozy dinner. Fancy name, easy vibes.

Ingredients: (for 4 servings)

• 1 yellow bell pepper (if you can’t find it, you can also use red or orange)
• 6 medium yellow tomatoes (if you can’t find them, you can also use regular red tomatoes)
• 1 celery stalk
• 1 leek
• 1 yellow onion
• 1 organic orange
• 2 cubes of soup concentrate (vegetable flavor)
• pepper and salt
• a few tablespoons of oil
• a few sprigs of fresh parsley

Preparation:

Give all the vegetables a good wash. Rinse the orange, grate the zest onto a plate, and squeeze the juice into a cup. Finely chop the onion and parsley. Cut the tomatoes into quarters, slice the leek and onion, and dice the pepper.

Heat the oil in a large pot over medium heat. Add the onion, leek, and pepper, and sauté for 4–5 minutes until slightly softened. Stir in the chopped tomatoes and cook for another 2 minutes. Pour in 1.5 liters of water, add the orange juice and bouillon cubes, and let everything simmer for about 15–18 minutes. Once done, turn off the heat and transfer the soup to a bowl (or use an immersion blender directly in the pot) to blend until smooth. Season with salt and pepper to taste.

Serve the soup topped with a few raw celery slices, a sprinkle of chopped parsley, and a touch of orange zest for a fresh finish.

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

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