Hello guys, today I’m going to show you how to make a simple and refreshing tomato soup with extra character.
I decided to keep this recipe as simple as possible to really showcase the flavours of the tomatoes that happen to be fully in season now.
To make a good tomato soup there are no fixed rules really.
Ideally you want to pick tomatoes that are fresh and as juicy as possible, so and overall rule would be: the juicier, the better.
Althought this can be a good guideline, I don’t like to narrow my choices so stricktly. I, in fact, decided to make this soup with the tomatoes that I like the most: cherry and salad tomatoes.
Their rich flavour, so intense and fresh at the same time, it is nicely balanced with a cheesy vegan sauce, as well simple and quick to make.
Overall, you’ll only require a bunch of good and pretty cheap ingredients to make one of the best comfort foods on earth!
If you’d like to discover other easy and cheap recipes check out this Potato and Courgette (Zucchini) Bake, these Bell Peppers and Jackfruit, this Borlitti and Sundried Tomato Salad, these Potato Cakes or these Rice Stuffed Peppers.
Easy Tomato Soup with Cheesy Sauce Recipe
1 kg Tomatoes
1 tbsp Extra Virgin Olive Oil
1 tsp Vegetable Stock Powder
1-2 Garlic Cloves
..for the cheesy sauce..
200 ml Plant based milk (Soy)
1 tbsp Nutritional Yeast
1 tbsp Coconut Oil
1 tbsp Corn Flour
1 tsp Lemon Juice
1/2 tsp Garlic Powder
1. Roughly chop the onions and the tomatoes.
2. Heat the olive oil in a pan, add the chopped onions and cook until tender, followed by the tomatoes, garlic, salt, pepper and vegetable stock powder. Cook for 5 minutes then add the basil and water (up to 1 cup). Cover with a lid and simmer for 10-15 minutes.
3. Blend then pass the soup through a sieve to achieve a smooth texture and set aside while prepping the cheesy sauce.
4. In a small pan combine nutritional yeast, corn flour and coconut oil into a paste. Add the milk a bit at a time whisking the sauce to avoid creating any lumps. Stir in the garlic powder and the lemon juice and heat the sauce on a stove until it thickens.
5. Serve the soup topped with the cheesy sauce, black pepper and fresh basil leaves.