Tangy Tomato Soup

February 5, 2018


There's nothing like soup to warm you up on a cold day. One of my all time favourites is a simple tomato soup. What tangs it up nicely is the balsamic vinegar, lemon juice and pesto. If you prefer this soup purely plant-based then skip the pesto and add some nutritional yeast if you have any knocking about.


amount and freeze for another day.It serves two big bowls of soup as a main meal, or 4 bowls as a starter. Leave overnight and reheat to get the best flavours. It freezes really well so you could make double the amount and freeze for work lunches.



Serves 2-4



1 onion, diced

1 carrot, diced

2 celery sticks. diced

2 cloves of garlic

800g of tinned tomatoes

Balsamic Vinegar

1 tbsp of Pesto, or 2 tbsp of Nutritional Yeast (optional)

1 tsp of Bouillon

1/4 lemon, juiced

Sea Salt 

Black Pepper




Start by frying the onions, carrot and celery in a pan with the oil for a good 5 minutes, until they start to soften. Add the garlic and continue cooking for a minutes. 


Add the tins of tomatoes and 200g of water to the pan. Bring to the boil and simmer for 10 minutes.


Add the pesto, balsamic vinegar and bouillon to the soup. Simmer for a further 5 minutes.

Use a hand blender or nutri-bullet to make the soup a smooth consistency. Return to the pan on a low heat.


Make sure you do the taste test before serving. Season with salt and pepper to taste, and finally add the lemon juice bit by bit until it's tangy enough.


Serve with warm, crusty bread. 

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