I love Tomato soup. It’s so comforting and very kid-friendly. I can remember my parents serving it when I was a kid – it was a quick meal solution that was easy to make. The best part, It doesn’t have to be cold outside to enjoy, it’s one of those soups that can be enjoyed all year long.
This is an easy recipe to follow, that doesn’t need a lot of ingredients to make, most of which you probably have on hand. To make it, all you have to do is saute, simmer, blend and serve!
Tomato soup goes with so many awesome things – a good farmers market sourdough loaf, big crunchy croutons, your favourite sandwich, vegan cheese toast, or just simple soda crackers.
You can have fun with this recipe by adding some aromatics like fresh basil from your garden or a local store bought vegan pesto. You can make it more filling with orzo pasta or rice. You can make it more nutritious with shredded cabbage or zucchini.
- 2 tablespoons olive oil
- 1 onion roughly chopped
- 1 celery stalk roughly chopped
- 2 cups vegetable stock
- 1 can 28 oz/796 mL whole tomatoes
- ½ to 1 teaspoon salt
- Heat a large pot over medium heat. Add olive oil, onion, and celery. Cook and stir until onions have softened, but not browned, about 3 minutes.
- Add vegetable stock and tomatoes. Increase heat to medium-high and bring to a boil, then lower the heat to low and simmer covered for 20 minutes.
- Remove pot from heat, blend using an immersion blender until smooth. Taste. Season with salt and pepper. Add a pinch of sugar if it tastes a little tart.
- If you want to add a little richness and make this tomato soup creamy, you can finish the soup with a splash of coconut milk before blending.
- This soup freezes well, so make a double batch!
- If you don’t have an immersion blender, allow the soup to slightly cool and purée in batches, using a blender or food processor.
- Get creative garnishing this soup – try croutons, fresh basil, nutritional yeast, diced avocado, tortilla chips, green onion, etc.