Tomato Soup

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Tomato Soup

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Adjust Servings:
1/2 White onion
1 clove Garlic
To taste Salt and pepper
1 tablespoon Olive oil
2 tablespoons Vegetable butter
1 Bay leaves
2 Clove
8 large ripe Tomato
1 cup Tomato sauce (Optional)
90 ml Soy cream
1/2 teaspoon Tabasco You can also use Sriracha or Harissa
4 leaves fresh Basil

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb

Tomato soup is one of those comforting dishes that are easy to prepare but never tires. The secret for a good tomato soup is ripe and juicy tomatoes, plus a drop of hot sauce to give it a spicy twist.

  • 20 minutes
  • Serves 2
  • Easy




Comforting and tasty, tomato soup is often overlooked for its simplicity. Nevertheless, It’s a dish that brings summer to your table and can be enjoyed in any season. Add that it’s low in calories and filling, and you’ll get a wonderful dish that will please anybody.

If you don’t have ripe, juicy tomatoes, you can substantiate your soup with a cup of plain tomato sauce.

To prepare it, cook onion and garlic in a little olive oil. Season with salt, pepper, and herbs to give more flavour, then add chopped tomatoes. Cook, and add vegan cream, then process with an immersion blender. Add a bit of Tabasco to give it a spicy twist, and serve topping with some fresh leaves of basil.

Enjoy hot or cold. It’s always delicious!

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5 minutes

Prepare the veggies

Peel the onion, halve it, and chop one half thinly. Peel the garlic and thinly slice it. Rinse well the tomatoes and quarter them.

10 minutes


Heat the olive oil and the vegan butter. When the butter melts, add the onion and garlic. Cook for 1 minute, until the onion softens. Add the bay leaf, clove, and tomatoes. Season with salt and pepper to taste. If necessary, add the tomato sauce. Cover with a lid and cook over a medium-low heat for 10 minutes.

5 minutes

Blend and serve

Take the lid off and add the vegan soy cream. Turn the heat off and then blend with an immersion blender. Add the Tabasco and stir well. Transfer the soup to the serving bowls and garnish with fresh basil leaves.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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