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Creamy Vegan Tomato Soup with a kick

by Darryl Grima

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: 5.0/5
( 1 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.

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