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Creamy Vegan Tomato Soup with a kick

by Darryl Grima
by Darryl Grima
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Discover the perfect balance of rich, comforting flavours and a spicy kick with this Creamy Vegan Tomato Soup. Made with Mediterranean extra virgin olive oil, half a medium onion, dried oregano, roasted almonds, and two cloves of garlic, this soup is a delightful blend of wholesome ingredients. The base of chopped tomatoes provides luscious, tomatoey goodness, while half a teaspoon of chilli flakes and salt enhances the taste, creating a warming and satisfying meal that’s both vegan and irresistibly creamy.

Creamy Vegan Tomato Soup with a kick

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Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 5 voted )

Ingredients

  • 2 tbsp. Mediterranean extra virgin olive oil
  • ½ medium onion
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp turmeric
  • ½ tsp cardamon
  • ½ tsp chill flakes
  • ½ tsp Mediterranean salt or to taste
  • ½ tsp gram masala
  • Pinch of ginger
  • 2 cloves garlic
  • 800 ml chopped tomatoes
  • 500 ml water

Instructions

  • If you have fresh tomatoes begin by blending them and adding the onion with them.
  • Heat the olive oil in a pot on medium heat.
  • Add the garlic and salt, the cumin and the chilli flakes along with the ginger being careful not to let them burn.
  • Then add the chopped tomatoes and stir them for a few minutes.
  • Add the other spices, the peppers, ground cardamon, turmeric and gram masala.
  • Allow the mixture to cook for 5-7 minutes without browning the ingredients.
  • Taste the mixture and adjust the seasoning to your preference.

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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