Creamy and velvety, this creamy tomato soup is full of delicious flavours.
Creamy and velvety, this creamy tomato soup is full of delicious flavours.
When my kids discovered canned tomato soup, they got hooked on the taste. Unfortunately, store-bought tomato soup contains a lot of sugar so I was keen to make a tomato soup they like. After a few trials, this was the recipe everyone agreed upon.
A real crowd-pleaser, it can be made in 30 mins. Depending on the acidity of the tomatoes, you might need to add some sugar. If you love tomato soup, make sure to try my roasted tomato soup recipe too!
Instead of cream, the added creaminess comes from cannellini beans which add some healthy low-fat protein.
I hope you enjoy this creamy tomato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
![Creamy Tomato Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Creamy-Tomato-Soup-vegan-by-The-Flexitarian-v8-300x300.jpg)
Creamy Tomato Soup [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 600 g tomatoes
- 400 g can chopped tomatoes
- 1 Tbsp tomato paste
- 2 tsp dried oregano
- 1 small bunch fresh basil
- 1 onion – finely chopped
- 3 garlic cloves – crushed
- 400 g can cannellini beans
- 750 ml vegetable stock
- 1 – 2 Tbsp sugar – optional
- olive oil
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan.
- Gently fry finely chopped onion and crushed garlic.
- When golden, added tomatoes (cut in chunks), chopped tomatoes, tomato paste. Mix well.
- Add vegetable stock, dried oregano and fresh basil. Bring to boil.
- Reduce heat to medium and cook covered for around 15 mins.
- Rinse and drain cannellini beans. Add to the saucepan.
- Liquidise the soup until it is extra smooth. Season with salt, pepper and sugar (optional).
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/creamy-tomato-soup-vegan/
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