Vegan Tomato Soup
6 servings
45 minutes
Vegan tomato soup is a vibrant embodiment of the taste of fresh tomatoes, enriched with the gentle sweetness of carrots and the aroma of basil. Its roots go back to Mediterranean culinary traditions, where vegetables and herbs play a key role. This soup features a rich texture and balanced flavor created by the combination of fresh and canned tomatoes, highlighted by a light garlic note. It is perfect as a light dinner or a warming lunch on a cool day. Vegan tomato soup is not only healthy but also versatile: it can be served hot with crusty bread or chilled as a refreshing summer option. The simplicity of preparation makes it an ideal dish for lovers of natural products and healthy eating.
1
Clean and chop the carrot coarsely, slice the celery, clean and chop the onion coarsely. Peel and slice the garlic.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
2
Heat oil in a large skillet over medium heat, add all prepared ingredients, then cook with the lid slightly open for 10-15 minutes or until softened.
- Olive oil: 30 ml
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
3
Crush the broth cube in a jug, pour in 1.5 liters of boiling water and stir until fully dissolved.
- Vegetable stock cube: 1 piece
4
Add broth to the pan along with canned and fresh whole tomatoes.
- Pelati (whole peeled tomatoes): 800 g
- Tomatoes: 6 pieces
5
Mix well and bring to a boil, then reduce the heat to low and simmer for 10 minutes with the lid on. Meanwhile, chop the basil leaves.
- Green basil: 15 g
6
Remove the pan from the heat. Season with salt and black pepper to taste, then mix with basil leaves.
- Green basil: 15 g
- Salt: to taste
- Ground black pepper: to taste
7
Blend the soup with a blender until smooth. Taste for seasoning, then serve.