Tasty dairy-free tomato soup

    50 min

    A tasty, vibrant recipe that is easy to follow and will tickle the taste buds. Serve with some crusty bread on the side.

    1 person made this

    Serves: 4 

    • 1 to 2 tablespoons extra virgin olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, chopped (optional)
    • 450ml vegetable stock, warmed
    • 1 (400g) tin chopped or plum tomatoes
    • 2 tablespoons tomato puree
    • 1/2 teaspoon dried oregano
    • juice of 1/4 lemon
    • 1/2 teaspoon white sugar
    • 1/2 handful fresh basil or 1/2 teaspoon dried basil (optional)

    Prep:15min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Warm the oil in a frying pan over a medium heat. Add the onion and garlic and gently sauté for approximately 5 minutes until they become translucent.
    2. Add the hot stock and tinned tomatoes and bring to the boil. Whilst boiling, add the tomato puree and oregano. Lower the heat and bring to a simmer for approximately 20 minutes.
    3. Remove from the heat and leave to cool for 10 minutes. Add the lemon juice and sugar to bring out the full flavour of the tomatoes. Add the optional fresh/dried basil. Gently pulse with a hand-blender until desired consistency and reheat if necessary prior to serving. Spoon into warmed bowls and serve.


    For an optional taste you can add fresh red chilli or dried chilli flakes to add heat.

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