Quick tomato soup
Contributor
"Sure, a tomato soup made from fresh tomatoes is something truly delicious. However, you might not always have them on hand and they aren’t always in season, in which case they’re watery and tasteless rather than aromatic and sweet. So we don’t miss out, we use canned tomatoes and dried tomatoes in our video recipe for a simple and quick (but delicious) tomato soup. This way we still get that intense tomato flavor and yield a delicious, creamy soup. Try serving with a splash of fresh soy yogurt alternative on top, rounds off the taste and your tomato soup and keeps it completely vegan."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, pot (small), cooking spoon, immersion blender
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How-To Videos
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Homemade vegetable stock
How to cut an onion
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Nutrition per serving
Step 1/3
- 50 g onions
- 2 clove garlic
- 6 sun-dried tomatoes
- 2 tbsp olive oil
- cutting board
- knife
- pot (small)
- cooking spoon
Chop onion and mince garlic. Cut sundried tomatoes into small pieces. Add olive oil to a small pot over medium heat, then add onion and garlic. Cook until fragrant, approx. 2 min.
Step 2/3
- 800 g canned crushed tomatoes
- 400 ml vegetable broth
- 2 tsp dried thyme
- salt
- pepper
- immersion blender
Add chopped tomatoes, sundried tomatoes, vegetable broth, and thyme to pot. Simmer for approx. 15 min. Purée until smooth. Season with salt and pepper.
Step 3/3
- 4 tbsp unsweetened soy yogurt
- 4 slices sourdough bread
- pumpkin seed oil
Transfer to a serving bowl and dollop with yogurt alternative. If you like, garnish with pumpkin seed oil. Serve with slices of whole wheat bread. Enjoy!
Enjoy your meal!
