1. Prepare the onion and garlic:
Peel and finely chop the onion and garlic clove.
2. Sauté:
Heat a little oil in a pot and sauté the onions and garlic over medium heat until translucent.
3. Add the tomatoes:
Roughly chop the peeled tomatoes and add them to the sautéed onion and garlic mixture. Sauté briefly and allow the flavors to develop.
4. Add the broth and simmer:
Add the vegetable broth, stir well, and simmer the soup over medium heat for about 20 minutes.
5. Stir in the tomato paste:
Stir in the tomato paste and cook for another 2–3 minutes.
6. Purée the soup:
Purée with a hand blender or in a blender until the soup is creamy.
7. Season to taste:
Season with salt and freshly ground pepper – done!
Nutritional information (per serving based on 2 servings total, approx.)
• Calories: 120 kcal
• Fat: 4 g
• Carbohydrates: 16 g
• Protein: 3 g
• Fiber: 3 g
Topping ideas for your tomato soup:
As simple as tomato soup is, you can be creative with the toppings. Here are a few suggestions:
1. Roasted chickpeas:
For extra crunch, simply season cooked chickpeas with a little oil, paprika, garlic powder, and salt, then roast in the oven at 200°C for approx. 25 minutes until crispy.
2. Vegan croutons:
Fry cubes of stale bread in olive oil and herbs or roast them in the oven – perfect as a crunchy garnish.
3. Fresh herbs:
Chopped basil, parsley, or chives add freshness and flavor to the soup. Arugula also works well as a tart contrast.
4. Plant-based cream or yogurt:
A dollop of oat, soy, or cashew cream adds creaminess and a nice pattern when you stir it in gently.
5. Chili flakes or fresh chili:
For those who like it a little spicier – goes great with the fruity tomato.
6. Pine nuts or sunflower seeds:
Roasted in a pan, they add crunch and nutty flavors.
7. Vegan feta (e.g., made from cashews):
As a slightly salty, creamy addition – harmonizes perfectly with the acidity of the tomatoes.
8. Dried tomatoes or tomato chips:
For a more intense tomato flavor and some texture on top.
