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
- Large stock pot
- Wooden spoon
- Measuring jug
- Sharp paring knives
- 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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