Vegan Homemade Tomato Soup

Easy and healthy dinner that you can filling enough on its own, but you can cook up some additional wholegrain/gluten-free macaroni next to it if desired. Today I made some garlic bread with it, the recipe is found here. This is one of my favorite soups so far, and it can be served as an entree or an appetizer. Next time I'm probably going to serve this as an appetizer before some healthy vegan sugar-free whole grain pancakes.

Ingredients for the tomato soup:
  • 1 box canned tomatoes
  • 2-3 tbsp tomato puree
  • 2 medium sized onions
  • 3 garlic cloves
  • 7,5 dl vegetable stock
  • 2-3 tbsp cornstarch
  • 150g organic firm & silken tofu
  • Garnish with black pepper, maldon salt, basil leaves, and optionally soy-milk (or other plant based milk)

  • Chop up the onions and garlic for the soup and allow to fry in the bottom of the pot until lightly translucent. 
  • Add the other ingredients for the tomato soup, except for cornstarch and tofu, and stir for about 1 min. Put the soup in a food processor or blender and blend along with the remaining ingredients until it is smooth.
  • Put the soup back into the pot and let it cook on low heat until it thickens a bit (roughly 5-10 minutes, but can easily simmer on low heat for 30+ minutes if you are making it in advance). If you are making macaroni as well simply follow the directions on your package.
  • Serve the soup with fresh basil leaves, black pepper and maldon salt.

Hope you tried out this recipe, and let me know how you did!


  1. Jeg lagde den i dag - kjempegodt. Slang med noen soltørkede tomater også siden jeg hadde de liggende. Og massevis til overs - lunch i morgen!


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