Fresh Tomato Soup

Tomatoes… or not tomatoes. That is the question.

Truth is, I was looking for a lovely poem on tomatoes on the internet. But I couldn’t find any. At least not one that would emotively describe how beautiful,  and divine vine-ripened tomatoes can be, and and how their scent could make one daydream of slurping a creamy tomato soup on a cold winter day.

The near freezing weather doesn’t feel so bad anymore.

If you love tomatoes like I do, you’re going to love this soup. Traditionally sour-cream is used to give tomato soup that rich and creamy flavour but since I don’t have vegan sour cream laying around I just used soy milk, and it worked beautifully. If you don’t have any fresh tomatoes, you can also use canned tomatoes. You’d need about 2 x 400g tomatoes for this recipe. However, if you can, do use fresh vine-ripened tomatoes for a fuller, richer tomato flavour.

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Fresh Tomato Soup

A delicious, aromatic and creamy fresh tomatoes soup that will nourish your body and make everything just a little bit better.

Course Entree, Main

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Keren Natalia

Ingredients

• 2 tablespoons olive oil
• 1 large brown onions diced
• 5 garlic cloves minced
• 7 medium size vine-ripened tomatoes chopped
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 tablespoons tomato paste
• 1 vegetable stock cube I use Massel
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 2 cups water
• 1/2 cup soy milk

Instructions

1. Heat olive oil in a saucepan and fry the onions over a medium heat until soft but not brown.
2. Add the garlic, bay leaves, thyme and then stir so that the spices soak up the olive oil. Add the stock cube, salt, pepper and sugar and stir.
3. Add the tomatoes. Break them up slightly with a wooden spoon and stir. Add water and bring to boil. Reduce to simmer and cover. Cook for 30 minutes.
4. Take the soup off the stove and allow to cool slightly then remove the bay leaves and thyme sprigs.
5. Puree soup with a blender (or a hand blender). Transfer back into a pan (if using blender) and heat gently. Add the milk, and season to taste.

Recipe Notes

Safety tip: For blending hot soups using a normal blender, fill less than halfway, remove your blender lid's centre insert, and then hold a kitchen towel to cover the top while blending.

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x