Who doesn’t love a great tomato soup? This one is perfect for the spring weather in Edinburgh, when warm sunny days alternate with cold foggy ones. It’s a little sunshine and warm comfort in your lunch break. This tomato soup is of course suitable for vegans, and you can adapt it for gluten-free requirements by choosing gluten-free bread instead of sourdough.
While the soup itself is quick and easy to prepare, the garlic cheese toasts do require some vegan mozzarella. I made my own a few days ago using homemade unsweetened cashew yogurt, which I also used in the soup to make it extra creamy. As this process takes a few days, if you don’t have time to make your own, just add some nice unsweetened plant-based yogurt of your choice (soy would work well here) and purchase a good brand of vegan mozzarella (most health food shops will have these). Or you could ditch the “cheese” altogether and simply have garlic toast… The soup will also taste great without the addition of yogurt.
The tinned cherry tomatoes are worth getting, they are sweet and super tasty in this soup. Of course, if you have time, you can roast your own cherry tomatoes (bake in a tray for 20 mins at 200C) and use them for the recipe.
Recipe for Quick Tomato Soup (vegan)
(makes enough for 2 for lunch, or 4 as a small starter)
Prep time: 5 mins, cook 20 mins
- 400g can cherry tomatoes
- 1 tbsp coconut palm sugar
- 1 tbsp tamari (or soy sauce)
- 100 ml vegan stock
- 2 tbsp plant-based yogurt (unsweetened, optional)
- a few torn basil leaves
For the cheesy garlic toast
- 4 slices of good sourdough bread or 1 ciabatta roll (halved)
- 1 garlic clove, cut in half
- 1 ball of homemade or shop-bought vegan mozzarella cheese
Prepare the cheesy toast: heat the grill to high and toast the bread on both sides. Rub with the garlic clove, top with the cheese and grill until melted. Sprinkle with torn basil.
While the cheesy toasts are under the grill, put the tomatoes and juice, stock, coconut sugar and tamari into a medium pan with a dash of salt and pepper. Simmer for 5 mins. Stir in the yogurt and blend until smooth.