Tomato Soup

Ingredients

• 8tomatoes
• 1 whole bulb, cut at the topgarlic
• 2 smallonions
• 1bell pepper
• 4 (optional)tomatillos
• 1 smallScotch bonnet pepper
• to tastesalt and pepper
• 10 ml (2 tsp)vegetable oil
• 15 ml (1 tbsp)vegetable bouillon base
• 480 ml (2 cups)water
• 45 ml (3 tbsp)vegan cooking cream

Instructions

1. 1

   Chop the vegetables

   Chop all the vegetables and arrange them on a baking tray.

2. 2

   Roast the vegetables

   Bake the vegetables for 40 minutes at 205°C (400°F).

3. 3

   Blend the soup

   Put all the vegetables in a blender. Squeeze the roasted garlic out of its skin into the mixture, add 480 ml (2 cups) of water and blend until smooth.

4. 4

   Simmer the soup

   Transfer the blended mixture to a pot and simmer over medium heat for about 10 minutes.

5. 5

   Add the cream

   Pour in the vegan cooking cream and cook for a few minutes.

6. 6

   Check the seasoning

   Taste the soup and adjust the salt as needed.

7. 7

   Serve with bread

   Serve with toasted bread.

What is tomato soup?

Tomato soup is a familiar American comfort food, often served with bread or a toasted sandwich. This version takes its flavour from roasting the vegetables before blending them, rather than relying on a long stovetop cook.

Roasted garlic, onion and pepper add savoury depth to the tomatoes, while optional tomatillos bring a tangy edge. A little Scotch bonnet gives the soup heat, and vegan cream rounds it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 4g protein, 26g carbs, 6g fat.

Tomatoes, onions and other vegetables provide most of the carbohydrates, with some protein coming from the vegetables and bouillon base. Vegetable oil and vegan cooking cream contribute most of the fat; toasted bread served alongside adds further carbohydrates. Pair a bowl with a source of protein, such as beans, to make the meal more filling.

Why roast the vegetables?

Roasting: the oven cooks the chopped vegetables together for 40 minutes, concentrating their flavours and softening them for blending. Use a tray large enough to arrange them without piling them up.

Garlic: cutting the top from the bulb exposes the cloves, making it easier to squeeze the softened garlic into the blender after roasting.

Choose the heat level

Scotch bonnet: this small pepper can make the soup quite hot. For a gentler result, use less of it; for more heat, include more when blending.

Tomatillos: these are optional, so the soup still works without them. Including them adds a sharper, tangier flavour alongside the tomatoes.

Blend to your preferred texture

Smooth finish: blend the roasted vegetables with the measured water until the mixture is smooth. If your blender is small, blend in batches rather than filling it to the top.

Consistency: the stated amount of water gives the soup its starting texture. The cream goes in after simmering, so stir it through before serving.

Watch the simmer

Timing: allow about 10 minutes of simmering over medium heat after transferring the blended mixture to a pot. Then add the vegan cream and cook for a few more minutes.

Seasoning: taste after the cream has been added and adjust the salt. The vegetable bouillon base is also savoury, so add salt gradually.

What to serve with it

Toasted bread is the suggested accompaniment and makes an easy contrast to the smooth soup. Serve it alongside or use it for dipping.

For a more substantial meal, pair the soup with a toasted sandwich or a simple green salad.

Recipe notes & tips

• Spread the vegetables out on the tray so they roast rather than steam.
• Cut the vegetables into pieces that are roughly similar in size for more even roasting.
• Start with less Scotch bonnet if you are unsure how much heat you want.
• Let the roasted vegetables cool slightly before blending, and follow your blender's guidance for hot liquids.
• Add salt gradually because the bouillon base is already savoury.
• Stir the cream in thoroughly before serving.

Variations

• Milder soup: use only part of the Scotch bonnet or leave it out.
• Tangier flavour: include the optional tomatillos.
• Herb finish: add chopped fresh basil or parsley when serving.
• Dairy-free topping: finish with extra vegan cooking cream.
• Heartier bowl: serve with beans or a toasted sandwich.

Common mistakes to avoid

• Crowding the tray: piled-up vegetables may soften without roasting evenly; spread them out across the tray.
• Too much heat: a whole Scotch bonnet can make the soup very spicy; start with less and adjust next time.
• Blending while overfilled: hot mixture can spill or splatter; blend in batches if needed.
• Adding salt too quickly: bouillon brings savoury seasoning; taste before adding more.
• Skipping the simmer: give the blended mixture about 10 minutes over medium heat before adding the cream.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot; add a small splash of water if the soup has thickened.

Frequently asked questions