Tomato Soup

Preparation: 5 mins
Cooking: 20 mins
For 2 servings


    • 400 g tomatoes
    • 250 ml vegetable broth
    • 1 red onion
    • 1 garlic clove
    • 5 basil leaves
    • 2 tbsp olive oil
    • 1 tbsp vegan butter
    • 1 tbsp balsamic vinegar
    • 1 tsp sugar
    • 1/2 tsp salt


    • Cut the tomatoes in half. Chop onion roughly. Cut garlic into slices.
    • Put the tomatoes with the open side down in a wide, heavy pot. Spread olive oil, onion and garlic over it. Roast over medium heat for 15 minutes. If possible stir only after about 10 minutes.
    • Deglaze with balsamico. Then stir in salt, pepper and sugar. Then add vegetable stock and simmer for 5 minutes.
    • Add basil and vegan butter. Then puree with a hand blender.

About this recipe

A hearty, roasted tomato soup made from fresh tomatoes, onions and basil, seasoned with olive oil and balsamic vinegar. This soup is more than just an appetizer.

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