November 16


Vegan Tomato Soup Recipe

By Gladys Wangari

November 16, 2021

This classic vegetable soup is easy to make and can serve as a starter or a main course. It’s healthy, delicious, and if combined with something starchy can serve as a complete dinner.

Tomatoes are a source of lycopene, which has been shown to help reduce your risk of heart disease, cancer and other chronic conditions.

Roasting tomatoes helps to bring out their flavor. It’s easy to do, and little effort is required.


  • 8 vine tomatoes
  • 1 red onion
  • 1 yellow onion
  • 1 tsp dried oregano
  • 1 tbsp. olive oil
  • 250 ml vegetable stock


  • Roasting tin
  • Chopping board and knife
  • Blender
  • Medium-sized pot sized
  • Wooden spoon
  • Ladle


1.Slice the onions into thick rings. Chop the tomatoes and onions into quarters.

2.Mince the garlic and add it to a roasting tin with olive oil and oregano. Mix thoroughly. Make sure the tin is deep enough – the process of roasting tomatoes will release a lot of juice.

3.The instructions say that you should roast this for 50 minutes at 220C. After about 25 minutes take the tin out of the oven, give it a good mix and then put it back in.

4.While tomatoes are roasting, make vegetable stock. Just dissolve the recommended amount of vegetable cubes in 250ml of boiling water.

5.Remove the tomatoes from the oven. In a blender, mix roasted tomatoes and onions with vegetable stock, then blend at a high speed setting until your soup’s consistency is nice and smooth.

6.Finally, pour the soup into the pot and bring it to a boil.

7.If you’re going for a light, low-calorie meal serve with croutons or double cream on top such as basil.

When you want a soup to be a more substantial meal, you can have it with some rosemary focaccia, warm potato salad, or a platter of loaded nachos.

Gladys Wangari

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