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Vegan Tomato Soup Recipe

This classic soup is really easy to make. It’s healthy, delicious, and can serve as a starter as well as the main course, provided it’s combined with something carbohydrate-heavy or plenty of bread for dipping.

Tomatoes are a great source of lycopene, an antioxidant that might help reduce heart disease and cancer risk.

Sweet roasted tomatoes, fresh thyme, and crisp pancetta add amazing flavor to this elegant but easy side dish.

Prep time: 10 mins

Cooking time: 60 mins

Servings: 2


  • 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
  • Wooden spoon
  • Ladle


  1. Chop tomatoes and onions into quarters.

2. keep the tomatoes in the oven for about half an hour until they’ve lost almost all their juice, then remove them from the oven.

3. Place in the middle of the oven and cook for 50 minutes at 220°C. After 25 minutes, remove the tin and mix with a wooden spoon.

4. While the tomatoes are in the oven, make vegetable stock. You can use cubes, flavor pots, or powder – just dissolve the recommended amount in a quarter liter of boiling water.

5. Take the baking sheet out of the oven. In a blender, combine the vegetable stock, roasted tomatoes, and onions, then blend at high speed until your soup is smooth.

If you prefer a thinner sauce, just add a little more water and blend again

6. After this, transfer the soup into a pot and bring it to a boil.

7. For a low-calorie, light meal, try topping your soup with croutons, soya single cream, or fresh herbs such as basil.

If you’d like this soup to be a more filling meal, you can accompany it with rosemary focaccia, warm potato salad, or a platter of loaded nachos.

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