Quick tomato soup

Quick tomato soup

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Clarissa

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
MetricImperial
50 g
onions
2 clove
garlic
6
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
salt
pepper
pumpkin seed oil

Utensils

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

Nutrition per serving

Cal463
Fat21 g
Protein12 g
Carb53 g

  • Step 1/3

    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.
    • 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

    Add chopped tomatoes, sundried tomatoes, vegetable broth, and thyme to pot. Simmer for approx. 15 min. Purée until smooth. Season with salt and pepper.
    • 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

    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!
    • 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!

    Quick tomato soup

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