Vegan tomato soup

    35 min

    Quick and easy tomato soup without the usual dairy products - low fat too! I'd been looking for a vegan recipe for tomato soup for a while with no success, so decided to have a go at making one up - this soup is thick and satisfying, without the milk or cream that usually goes into tomato soup.


    Lancashire, England, UK
    28 people made this

    Serves: 4 

    • 1 small onion, finely chopped
    • 1 clove garlic, crushed
    • 2 tablespoons olive oil
    • 1 (450g) tin tomatoes (chopped or whole)
    • 1 (1L) carton tomato juice
    • 2 teaspoons paprika
    • 1 teaspoon basil
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 2 to 3 bay leaves
    • a good pinch black pepper
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fry finely chopped onion and garlic in olive oil over a low heat for about 10 minutes, until soft and transparent.
    2. Add all other ingredients and stir thoroughly.
    3. Bring to boil, stir and simmer on a very low heat for about 15 minutes.
    4. Remove bay leaves. Check seasonings, adding more salt and pepper if needed.
    5. Liquidise for 30 seconds in a blender or food processor.
    6. Return to pan and reheat if necessary, adding a little water if too thick.


    Either serve immediately, or cool and freeze in individual microwaveable containers. Reheat when required on full power for about 5 to 6 minutes.

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    Reviews in English (1)


    Delicious! The tastiest and easiest tomato soup I've made!  -  17 Feb 2016