Quick tomato soup

Name: Quick tomato soup
Prep time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 1 oz onions; 1 clove garlic; 3 sun-dried tomatoes; 1 tbsp olive oil; 14 oz canned crushed tomatoes; 1 cup vegetable broth; 1 tsp dried thyme; 2 tbsp unsweetened soy yogurt; 2 slices sourdough bread; salt; salt; pepper; pumpkin seed oil

Based on 173 ratings

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Clarissa

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

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

50 g

onions

2 clove

garlic

sun-dried tomatoes

2 tbsp

olive oil

800 g

canned crushed tomatoes

400 ml

vegetable broth

2 tsp

dried thyme

4 tbsp

unsweetened soy yogurt

4 slices

sourdough bread

salt

pepper

pumpkin seed oil

MetricImperial

Utensils

cutting board, knife, pot (small), cooking spoon, immersion blender

How-To Videos

How to prepare garlic

Homemade vegetable stock

How to cut an onion

How to deglaze

Nutrition per serving

Cal463

Fat21 g

Protein12 g

Carb53 g

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!