Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. I wouldn’t exactly call it summer either though, it hasn’t stopped raining for days. That aside, on the odd occasion the sun does come out, it really puts me in the mood for tomato soup. Vegetarian tomato soup certainly, and vegan tomato soup if possible. My tomato plants are also doing really well, so it would be a crime not to use all those lovely homegrown tomatoes. FYI – growing tomatoes is really easy – all you need is a bit of room (ours grow on a small city balcony). Planting them next to basil is widely regarded to both keep insects away from the plants and increase tomato flavour (as well as some other cool planting ideas). The pairing is one of the best in terms of eatability too – it’s a great combination. If you’re after more great combos, then the Vegetarian Flavour Bible is a really good place to start, it’s a book we learnt a lot from. If we’ve established that it is indeed summer, then vegan tomato soup is the perfect choice. It’s light, fresh and with a real burst of flavour. And the best thing? It tastes even better the next day, so you can either prep it in advance or eat it for days, which really is no punishment. Wait, did I say best thing? That’s not even the best thing! This vegan tomato soup can be made the regular way (awesome) or the pimped up way (super awesome!). It all depends on how much effort you want to make, and who you want to impress.
Vegan Tomato Soup – need more?
I’ve still got more by the way – this soup is a real versatile mofo. It’s nice and thick, so not only is it filling, you can use it as more than ‘just’ soup. The first time round I made so much of it I couldn’t possibly eat so many bowls of soup, so I used it as a base for a pasta and sauce meal. Needless to say, it was great. So many tomato soups are made with cheese or butter or cream, and for those of you who want to keep your dairy intake low, or just want to eat vegan, this recipe is there to prove it really can be done. In style. Without dairy it’s also a lot lower in calories and fat. If that’s important to you, head over here for your free weight loss meal plan. Before we finish, we’d like to say a big thank you to Timo, the head chef of the Ratskeller in Oldenburg, Germany, and good friend of Hauke’s sister, for letting us share this amazing recipe. If you’d like to try more of his creations, then head to the restaurant to check it out!
