The best tomato soup made from fresh, locally sourced, ripe tomatoes. This super simple, yet simply delicious soup is full of flavour. I used mixed varieties of tomatoes from the Isle of Wight and served it with rice, but it tastes equally amazing with a toast, slice of sourdough bread, or pasta. Everyone in the family loves it. Even my partner, who doesn’t like tomato soup, really likes this version too.
Summer Tomato Soup from Fresh Tomatoes
Easy and delicious tomato soup recipe using locally sourced, ripe tomatoes.
Ingredients
- 1 kg tomatoes peeled and roughly chopped
- 300 g carrots peeled and sliced
- 1 onion peeled and chopped
- 4 garlic cloves peeled and minced
- 1 vegetable stock mixed with 750ml of hot water
- 100 ml vegan single cream
- 1 tbsp basil leaves roughly torn
- 1 tbsp maple syrup
- Salt and pepper
Instructions
- Place a large pot over a medium heat and add a drizzle of rapeseed oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for about 5 minutes, until soft.
- Next, add the carrots, tomatoes and basil. Pour in the stock water and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the vegan single cream and maple syrup and cook for another 5 minutes.
- Transfer about 2/3 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Or, use a hand blender to blend a portion of the soup.
- Return the pureed soup to the pot, salt and pepper to taste. Serve.
Notes
To peel the tomatoes, cut a shallow X on the bottom of each fruit. Place the tomatoes in a large bowl. Pour in boiling water from the kettle and wait 30 seconds. After that immediately transfer them to a bowl of cold water. Then, when they are cool enough to handle, you will find the skins will slip off really easily.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
