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Pimped Vegan Tomato Soup
Show the competition why there’s only one winner with this creamy vegan and vegetarian tomato soup. No dairy, just awesome.
Servings 6 as a side
- 1 handful cherry tomatoes
- ½ fennel (½ = 150g)
- 1 orange
- 1 cup basil, fresh
Wash and roughly chop the carrots, celery and potatoes. You can leave the potato skin on if you like. Just make sure to give them a quick scrub first.
Add it all (with a shot of olive oil) to a pot and let it simmer for 3-5 minutes. A little browning is good.
Peel and roughly dice the shallots and garlic, add them to the pot as well.
Now stir in the crushed tomatoes, water and orange juice. Let simmer for 30 minutes. Add in the rosemary, thyme, salt, pepper and sugar after 15 minutes.
Depending on how you like it, puree the soup with a hand blender. You can make it completely smooth or leave it a little lumpy if that’s your bag.
That’s it, ready to serve!
Cut the fennel
into small cubes (here’s a video on how to do it
Add them with a little olive oil to the pan.
Peel and dice up the orange, cut the cherry tomatoes in half. Give both to the fennel pan.
Add a pinch of salt & pepper to taste.
Carefully chop the basil and use for garnish.
When serving add some of the fennel mix and chopped basil to the soup. Stellar!
Have fun and enjoy!
IF YOU LIKED THIS RECIPE: Then you absolutely need to try our other appetizer soups like this Mushroom Soup and this Irresistible Pea and Mint Soup. Both are soo good :D.
Timo, mate! Thanks a ton for the tomato soup. We served it to so many people already. It’s great! Want to get in contact? Hop over to his Instagram over here!
Calories: 213kcal | Carbohydrates: 38.2g | Protein: 5.9g | Fat: 5.5g | Saturated Fat: 0.8g | Sodium: 392mg | Potassium: 1079mg | Fiber: 8.4g | Sugar: 14.8g | Vitamin A: 9300IU | Vitamin C: 122.9mg | Calcium: 90mg | Iron: 3.6mg