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Vegan Tomato Basil Soup

Rich and filling vegan tomato soup ready to become a family classic.
Course Main Course, Soup
Cuisine Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 337kcal

Ingredients

  • 1 onion
  • 4 cloves garlic
  • ½ tsp olive oil
  • 1 courgette
  • 4 vine-ripened tomatoes
  • 500 ml tomato passata
  • 3 carrots (small)
  • ½ l vegetable stock
  • 55 g red split lentils (about ⅓ cup)
  • 2 tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp paprika powder
  • ¼ tsp turmeric powder
  • 10 g basil

Instructions

  • Peel and cut garlic and onion into small pieces. No need to be too precise with cutting as you will blend your soup later on.
  • Add olive oil to pan and wait for it to heat up. Then add garlic and onion. Heat on medium heat for about 4-5 minutes until the onions are translucent and starting to brown very gently. 
  • Cut courgette, carrot and tomato. Make sure to slice your carrot VERY, very THINLY as it might take longer to cook if your pieces are too big. 
  • Add the rest of your veg (tomato, courgette & carrot) and fry gently for another 8-10 minutes. 
  • Add the rest of your ingredients – veggie stock, tomato passata and lentils. Then bring to a boil and let simmer for about 20-25 minutes until both the lentils are the carrots are soft. 
  • Transfer to a blender and add fresh basil. Blend until smooth and add seasoning: black pepper, salt, garlic powder, turmeric, paprika powder. 
  • That’s it! I’ve served mine with some vegan single cream and PLENTY of seasoning on top

Nutrition

Calories: 337kcal | Carbohydrates: 69g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1159mg | Potassium: 2579mg | Fiber: 20g | Sugar: 28g | Vitamin A: 20169IU | Vitamin C: 87mg | Calcium: 151mg | Iron: 9mg