Plant-Based Tomato Soup

This is a super simple tomato soup recipe – I know, I say this all the time, but it’s true! It was given to me by a friend and is ideal to make when you’re in a rush.

Just chop all the veg, put it into the pot with the tinned tomatoes (you can off course use fresh) and stock, then simmer for 15-20 minutes. Whizz in a blender, add some fresh basil, tabasco and vegan Worcestershire sauce to taste, and ladle into warm soup bowls.

Delicious with some homemade bread and a fresh green salad, or as a starter. I’m sure you’ll find it very tasty!

Plant-Based Tomato Soup

Plant-Based Tomato Soup

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • Large stock pot
  • Wooden spoon
  • Measuring jug
  • Sharp paring knives
  • Ladle
  • Soup bowls


  • 800 g tinned chopped tomatoes usually two tins
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 2 onions chopped
  • 2 garlic cloves crushed and chopped
  • 1 litre Marigold Vegan Bouillon
  • handful fresh basil leaves
  • Tabasco to taste
  • Plant-based vegan Worcestershire sauce to taste


  • Put all the ingredients into a large pot and bring to the boil. Turn down and simmer for 15 to 20 minutes.
  • Check to to make sure the vegetables are cooked, then blend to a smooth consistency. Add the fresh basil leaves, stir, then ladle into warm soup bowls.
  • Serve with fresh bread and a green salad.

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