This spicy tomato soup recipe is the perfect way to use up all the tomatoes and summer veg sitting in your fridge.
Summer is not over yet, which means tomatoes are still plentiful and abundant. My mum and boyfriend grew a ton of fresh vegetables this summer and no my fridge is full of produce. Tomato soup is the perfect way to use up tomatoes and fresh produce while getting a ton of vegetable servings. This recipe is incredibly customizable and perfect for end of summer cool evenings.
What You Will Need to make this spicy tomato soup.
- Tomatoes (obviously): any type of tomato works well here. I used about 8 tomatoes in different sizes but you can add more or less
- Peppers: I used one small red bell pepper as well as 1 whole scotch bonnet pepper for that spicy kick. You can omit the scotch bonnet pepper if you do not like spice.
- Onions: This adds sweetness to the dish
- Garlic: A whole head of garlic is perfect for this dish
- Other vegetables: I snuck in some tomatillos my mother grew into this soup but carrot, cauliflower or any vegetable can work well here
- Vegetable Broth: I used the better than bouillon veggie base to season my soup
- Plant-based cream: I used the Earth’s own Oat Cooking Cream but any plant-based options works here
- Salt + Pepper to taste
How To Make Spicy Tomato Soup
This recipe is incredibly customizable
- Start by cleaning and chopping your vegetables
- drizzle with oil, salt and pepper then bake
- Add veggie broth then blend
- Boil then add plant-based cream
- Serve plain or in a bread bowl
Looking for other Soup Recipes?
If you try this recipe, please leave a comment below. If you also make this recipe, please tag me on social media @eatwithafia
Tomato Soup
Servings: 4 servings
Ingredients
- 8 tomatoes
- 1 whole bulb of garlic cut at the top
- 2 small onions
- 1 bell pepper
- 4 tomatillos optional
- 1 small scotch bonnet pepper
- Salt + Pepper to taste
- 2 tsp of vegetable oil
- 1 tbsp of better than bouillon veggie base
- 2 cups of water
- 3 tbsp of vegan cooking cream
Instructions
- Chop all your vegetables and place them on a baking tray
- Bake for 40 mins at 400°F
- Place all your veggies in a blender, and squeeze the roasted garlic into the mixture with 2 cups of water. Blend till smooth.
- Transfer the mixture to a pot and let it simmer at medium heat for about 10 minutes.
- Pour in the cooking cream and let it cook for a few minutes.
- Taste for salt
- Serve with toasted bread.
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