Quick Tomato Soup (with canned tomatoes)
This creamy tomato soup is vegan, gluten-free and ready in no more than 20 minutes. It’s super simple to prepare because it’s made from canned tomatoes yet delicious and full of flavour.
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Servings:
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 garlic cloves
- 2 stalks celery
- 2 15 oz (2 400g) cans chopped tomatoes
- 1 zucchini (peeled or unpeeled) (or sub 1 big carrot)
- 1 ½ - 2 cups (350 - 460 ml) vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian mixed herbs
- 1 tablespoon maple syrup *see notes
- salt & pepper
- toppings of choice (see above)
You can find detailed step-by step-photos above the recipe card.
Instructions
- Finely dice onion, garlic and celery stalk.
- Heat 1 tablespoon of olive oil in a large saucepan or soup pot over medium heat.
- Add diced onion, garlic and celery and sauté until onions are soft and translucent, about 3-5 minutes.
- Add crushed tomatoes, zucchini (or carrot), Italian herbs, tomato paste, maple syrup, vegetable broth and salt (the amount will depend on how salted your veggie stock is).
- Bring to boil and let simmer covered with a lid while occasionally stirring for about 15-minutes until celery and zucchini are soft.
- Puree the soup using a (high-speed) blender or an immersion blender. Make sure to let the soup cool for a couple of minutes before transferring it to a blender. (see notes)
- Return the soup back to the pot. Season to taste.
- Feel free to add some coconut milk or heavy cream or vegan alternative to achieve an even creamier texture!
- Add more veggie broth if you desire a thinner consistency.
Video
Notes
- Celery: It’s really important to finely dice the vegetables, especially the celery- this will reduce cook time immensely!
- Blend hot liquids: When blending hot liquids, the steam from the soup can expand and has the potential of creating enough pressure to push the lid off the top. There are certain brands of blenders, which come with vented lids to release steam and heat-proof bowls that are designed to blend hot liquids. Nevertheless, let the soup cool off for a couple of minutes. Always blend in batches only filling your blender up to ⅓ or ½.
- Maple Syrup: I find acidity levels vary a lot from brand to brand so you might need more or less depending on which you use. You could replace it with regular sugar or omit.
- Topping Suggestions: Roasted cherry tomatoes, (homemade) croutons, seeds, fresh herbs, pesto, yogurt, parmesan cheese)
Nutrition
Serving: 1. | Calories: 221kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 666mg | Potassium: 1253mg | Fiber: 7g | Sugar: 22g | Vitamin A: 835IU | Vitamin C: 63mg | Calcium: 195mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
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