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

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 mins
Serves 4


  • 800g tinned chopped tomatoes, usually two tins
  • 2 celery sticks (chopped)
  • 2 carrots (chopped)
  • 2 onions (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1l Marigold Vegan Bouillon
  • handful fresh basil leaves
  • Tabasco to taste
  • Worcestershire sauce to taste


  1. Put all the ingredients into a large pot and bring to the boil. Turn down and simmer for 15 to 20 minutes.
  2. 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.
  3. Serve with fresh bread and a green salad.


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