Tomato soup has been a love of mine for years, whether it be a cold day, come rain or snow, or feeling a bit ill, nothing beats a soup to dissolve all your problems away. But what if you could easily make your own, with ingredients you are likely to have in your home? And make it vegan at that? We must be onto a winner. So I present: tomato soup that is both creamy, tangy, and best served steamy warm with a wedge of your favourite bread. Mouth-watering, am I right?
For best results, I recommend using the finest cherry tomatoes. These come a lot sweeter and more packed with flavour than their cheaper alternatives, and are usually vine ripened. They will add that extra fresh, sweetness that will make you want to come back for more.
Similarly, opt for a good quality balsamic vinegar, or balsamic glaze. This will elevate you dish from wateriness into a softer mixture. But if you are vegan, make sure you check the ingredients on your glaze as some brands use gelatine or caramel to increase thickness.
- 10 cherry tomatoes.
- 1 cup of vegetable stock
- 1 onion diced
- 4 garlic cloves diced
- 1 tsp basil
- ½ teaspoon paprika
- ½ teaspoon brown sugar
- 2 tbsp balsamic glaze
- 1 teaspoon of nutritional yeast (optional)
- 1 heaped teaspoon of sunflower spread
- Splash of soy cream
- Sauté the onions and garlic in a little oil until translucent. Throw in the tomatoes whole and fry until cooked slightly.
- Add the paprika, balsamic glaze, brown sugar, yeast and spread and combine.
- Add your vegetable stock and leave on a low heat for 20 minutes. Season with basil, salt and pepper.
- Blend the mixture until smooth. Serve with a splash of the cream and a sprinkle of basil and black pepper next to a wedge of sourdough and you’ve got yourself an easy, quick soup.