Cheating Tomato Soup Quick Easy And Vegan Recipes

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VEGAN TOMATO SOUP



Vegan Tomato Soup image

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Provided by Karin50

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided

Steps:

  • Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
  • Remove soup from heat and cool slightly. Remove bay leaves and basil.
  • Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g

CHEATING TOMATO SOUP (QUICK EASY AND VEGAN)



Cheating Tomato Soup (Quick Easy and Vegan) image

i made this today as i wasnt feeling too good, think im bit run down and have a cold. I couldnt be bothered roasting tomatoes etc to make covent garden roast tomato soup which is my favourite and i dont have much to play with in the fridge, turned out really well yum yum, my husband says its almost as good (but different) as the covent garden one. I posted that recipe a while back. the leftover from this would do well as a sauce for a chickpea stew. If i make one tommorow ill post the recipe for that too.

Provided by cakeinmyface

Categories     Vegan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

500 ml passata
14 ounces chopped tomatoes
2 garlic cloves (crushed)
1 red onion, finley chopped
1 tablespoon fresh thyme
1 teaspoon oregano
1/4 teaspoon chili
1/2 pint water
1 vegetable stock cube (crumbled)
1 teaspoon balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon white pepper
1 pinch salt
1/2 teaspoon sugar
2 tablespoons olive oil

Steps:

  • heat oil in large saucpan add onion and fry gently for 5 minutes, add garlic and fry for further 2 minutes and sugar stir gently fry for furtehr 3 minutes.
  • add all other ingredients stir well and simmer for about 10 minutes.
  • serve with bread and a swirl of cream/ yogurt.

SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

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