This Easy Tomato Soup recipe is so quick, tasty and Budget-Friendly. Just a few pantry ingredients and a quick 15 minute simmer on the stove-top. Home-made tomato soup prepared with canned tomatoes is perfect for those days when fresh veggies are limited, scarce or just too expensive. Canned tomatoes are classed as one of your five-a-day and are packed with nutritional goodness so are just as good to prepare a nice pot of wholesome soup.
immersion stick blender or food processor optional, as can just use a potato masher or omit blending
Ingredients
2canschopped tomatoes [diced tomatoes][400grams, 14 oz cans, or use canned plum tomatoes or 800grams, 28oz passata otherwise known as sieved tomato sauce]
500millilitresvegetable stock[hot, use a tomato based one if available]
¼teaspoonmustard powder[or 1 teaspoon prepared mustard from a jar or bottle or replace with 2 teaspoons soy sauce]
2teaspoongranulated sugar[or your regular choice of sweetener]
Optional:
plant-based cream[or plant-based milk]
Instructions
Add the canned tomatoes, dried oregano, mustard powder, and sugar, to a large saucepan and stir well. Pour in the vegetable stock and season with ½-¾ teaspoon of salt and some black pepper.
[If using canned plum tomatoes crush these up with a mixing spoon or similar. A nice addition is to add 1-2 teaspoons of garlic powder and 1-2 teaspoons of onion powder to the soup at the beginning, stir these through the ingredients before adding the vegetable stock.]
Bring the soup to the boil, lower the heat, and simmer for 15 minutes.
Blend the soup with an immersion stick blender or similar. Or use a potato masher to crush the tomatoes into the soup, or leave the soup chunky if preferred.
Check the seasoning and add extra salt & black pepper and possibly a little sugar if necessary. Sometimes cans of tomatoes can taste more tinny or acidic than others and a little sugar helps!
Optional: Drizzle a little vegan cream over each serving or leave a space at the top of each soup mug or bowl to pour in some plant-based milk. Stir the milk through the soup.
plant-based cream
Enjoy with a few fresh basil leaves, if available, or other fresh herbs such as chopped chives, parsley, dill or a few thyme leaves.A sprinkle of nutritional yeast flakes is a nice touch and adds extra flavour, as is a sprinkle of paprika, cayenne pepper, or chilli flakes.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
This soup yields roughly 1.1 litres [1.1 quarts] of soup.
Store leftover tomato soup within a covered container and keep in the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Reheat by bringing to a boil in a saucepan, lower the heat, and gently simmer for 2-3 minutes or until piping hot throughout.
Tomato soup is perfect for a light starter or dinner, or lunch, along with a wedge of your favourite crusty bread, crackers, oatcakes, vegan cheese or plain scones, American biscuits or cornbread.
Or enjoy with a tasty sandwich, vegan cheese & cracker plate, or a tasty vegan cheese toastie.
A nice addition is to add 1-2 teaspoons of garlic powder and 1-2 teaspoons of onion powder to the soup at the beginning, stir these through the ingredients before adding the vegetable stock.