This tomato soup recipe is gluten free, vegetarian and vegan.

Preparation

Cut the tomatoes into 8 pieces; remove the hard bit from the top.

Peel and cut the onions and carrots into small chunks.

Heat the olive oil and gently fry the tomato puree for around 1 minute. Add the crushed garlic, onions and carrots. Fry for another 5 minutes or until the onion has softened.

Add the tomatoes, thyme, stock cubes, sugar and boiling water and cook for around 15 minutes.

Serve hot or cold with the chopped parsley on top.
Serves 4

 

Top tip: If you grow your own tomatoes and have a glut, this soup freezes really well, so you can still enjoy it during the cold winter months!

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Fresh Tomato Soup

My own recipe to use up that glut of tomatoes!

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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