It’s the perfect weather for a nice, warm soup. It’s the perfect afternoon snack, great for lunch with some whole-wheat toast or starter when you’ve having a lot of people over for dinner.
I posted a recipe for zucchini soup a while ago which is also delicious, but tomato soup is my favourite. Both soups are healthy and so easy to make. The best tomatoes for soup are large, red and ripe. Serve this vegan creamy tomato soup with some whole-wheat bread – I love to spread some tahini or hummus on the bread and dip it in the soup. Read on for my easy vegan tomato soup recipe.
Recipe: Vegan creamy tomato soup
Creamy tomato soup recipe
Make the vegetable broth and put aside.
Peel and chop the onion and garlic and chop up the basil leaves.
Put a large pot on the stove with some olive oil (medium heat). Add the onion, garlic and basil and stir well.
Leave the vegetables to simmer on low heat for about 10 minutes. Stir once in a while.
Wash the tomatoes and put them in a large pot or pan. Pour boiling water over the tomatoes until their completely under water. Leave them in the water for a minute or so.
Drain the tomatoes and skin them (notice how easy this is!).
Chop the tomatoes and add to the pot with vegetables. Up the heat to medium-high and add the vegetable broth and the sambal. Leave to cook for about 20 minutes.
Turn the heat off and leave to cool. Add the mixture to a blender or food processor and blend the mixture until you have a smooth soup.
Re-heat the soup and add some salt and pepper. If you prefer a creamier soup, I suggest adding some coconut milk before serving.