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Vegan Tomato Soup

There is nothing more comforting than a cup of hot soup in the winter. I noticed that I had a few tomatoes in my fridge that needed to be used up so I made this fresh tomato soup for lunch. If you choose your bread carefully, the soup is gluten-free.

2 tbsp vegetable oil
5 medium size tomato
800 ml water (boiled)
1 tbsp corn starch
A handful flat leaf parsley (chopped)
1 tsp onion powder
1 tsp sweet paprika
2 tsp salt

• Peel the tomatoes and cut them into small pieces. In a large pot, heat the oil and add tomatoes, sweet paprika, onion powder and salt.
• Cook tomatoes until the mixture is more like a sauce. Add boiled water and stir.
• In a very small bowl mix corn starch with cold water. Stir well and gradually add to the soup.
• By using either a hand blender or a full size one, whizz up the whole soup until all the lumps and bumps are gone. Return to the heat and boil one more time. Add chopped parsley and serve hot immediately.

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