Making your own tomato soup is very rewarding as you can adjust the flavours to suit your preference and it is far more delicious and nutritious than any soup from a tin. It is very easy to make and cooks in just 25 minutes – all you need is a large pan and a good hand blender.
Tomato soup is the perfect warming comfort food for a rainy day, and today is a rainy day so we all enjoyed this creamy tomato soup for lunch today. A little secret about this soup is, despite the creamy texture, there is no cream!
This nutritious soup is made creamy with white beans – although, you would never know there are beans in this soup. I used tinned cannellini beans which you can buy from any supermarket or here, but if you have any other white beans, I am sure these would work just as well.
You must make sure your tomatoes are ripe for the best flavour, the redder they are, usually the riper they are. I had some juicy vine tomatoes that I have been meaning to use up for a few days, so these were perfect.
You can enjoy this soup on it’s own or with crusty bread.
Vegan Creamy Tomato Soup
- 1 tbsp olive oil
- 1 stick celery diced
- 1 medium carrot diced
- 1 medium onion diced
- 2 cloves garlic diced
- 2 tbsp tomato puree
- 1 tbsp golden caster sugar (more or less depending on personal preference of sweetness)
- 700 grams fresh ripe tomatoes chopped (we use vine tomatoes)
- 1 400g tin cannellini beans drained (or other white beans)
- 1 litre vegetable stock
- handful fresh basil chopped (optional)
- salt & pepper to taste
- Heat the oil in a large saucepan.
- Add the onion, celery, carrot and garlic to the oil and cook over a medium heat for 3 minutes.
- Add the sugar, tomato puree and tomatoes and cook for a further 2 minutes.
- Stir in the vegetable stock and cannellini beans and simmer for 20 minutes.
- Blitz with a hand blender.
- Stir in chopped basil (if using) and salt and pepper to taste.