Vegan 5-Tomato Soup
Updated: Mar 17
Nothing is better than tomato season. I wish it lasted forever. But tomato season also ruins you. It reminds you that your tomatoes every other day of the year taste like watery cardboard. After buying ALL the tomatoes at the local market, I made this soup once I realized I was in over my little curly head. This Vegan 5 Tomato Soup uses tomatoes in 5 different forms. From fresh to dried, this soup packs a punch of tomato flavour - and it's vegan!
Tomato soup reminds me of my childhood, but this is a far cry from tinned Campbell's tomato soup with processed grilled cheese (but damn, I could go for some of that nostalgia). This is a grown-up tomato soup with bright and fresh flavours that have layers. G-ddamn layers! Use the best tomatoes you can find, ones that are fantastically red and juicy with a ton of flavour.
I like to top my tomato soup with a simple herby pesto and fresh tomatoes to make this a summer-worthy soup.If you're feeling nostalgic, serve it with a grilled cheese toastie (vegan, or not!) for dunking purposes.
What's your fave childhood meal?
Looking for more soup recipes? Check out my Roasted Red Pepper Chickpea Soup recipe!
Vegan 5 Tomato Soup
Cook Time: 1 hr
This tomato soup is rich with tomato-y flavour, thanks to 5 different ways to use your favourite summer fruit! Freeze for enjoying when tomato season is over!
700g cherry or grape tomatoes, divided (~1.5lb)
1 white onion sliced
3 cloves garlic
1, 400g tinned tomatoes
5 pieces sundried tomatoes not oil-packed
1 tbsp tomato paste
4 tablespoons olive oil divided
¼ tsp red chilli flakes
1 tbsp white wine vinegar
6 cups water or stock
Salt to taste
Pepper to taste
Preheat oven to 220C/425F.
Combine 500g/1lb tomatoes, onion, and garlic and 2 tbsp oil. Roast for 30-40 minutes or until tomatoes are browned and beginning to break down.
In a large pot, heat remaining olive oil. Add tomato paste and chilli flakes, cook on medium heat for 1-2 minutes, stirring constantly.
Add roasted tomato mixture, tinned tomatoes, sun dried tomatoes, and water. Bring to a boil, reducing to a simmer for 20 minutes.
Add remaining fresh tomatoes.
Using a hand or immersion blender, blend the soup until smooth. Add vinegar, salt and pepper. Serve topped with fresh pesto.