For those cold-that-cuts-through-layers-of-clothes winter days, you need a warm & comforting soup recipe that doesn’t need hours on the stove. Like this one, Chef! A rich, tangy tomato soup made with a vegetable stock base, finished with fresh cream, and a Pesto Princess Basil Pesto drizzle. Grab a toasted Portuguese roll and warm yourself from the inside out.
Vegetarian Tomato Soup
Vegetarian Tomato Soup
with basil pesto & Portuguese rolls
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Dried Thyme
- Fresh Cream
- Garlic Flakes
- Onion Flakes
- Pesto Princess Basil Pesto
- Portuguese Rolls
- Tomato Passata
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 250ml of water. Simmer until slightly reduced, 8-10 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 10ml
Dried Thyme - 2,5ml
Tomato Passata - 200ml
Onion Flakes - 20ml
Garlic Flakes - 10ml
Vegetable Stock - 5ml
Portuguese Rolls - 2
Pesto Princess Basil Pesto - 20ml
Fresh Cream - 40ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 500ml of water. Simmer until slightly reduced, 8-10 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 20ml
Dried Thyme - 5ml
Tomato Passata - 400ml
Onion Flakes - 40ml
Garlic Flakes - 20ml
Vegetable Stock - 10ml
Portuguese Rolls - 4
Pesto Princess Basil Pesto - 40ml
Fresh Cream - 80ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 750ml of water. Simmer until slightly reduced, 12-15 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 30ml
Dried Thyme - 7,5ml
Tomato Passata - 600ml
Onion Flakes - 60ml
Garlic Flakes - 30ml
Vegetable Stock - 15ml
Portuguese Rolls - 6
Pesto Princess Basil Pesto - 60ml
Fresh Cream - 125ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 1L of water. Simmer until slightly reduced, 12-15 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 40ml
Dried Thyme - 10ml
Tomato Passata - 800ml
Onion Flakes - 80ml
Garlic Flakes - 40ml
Vegetable Stock - 20ml
Portuguese Rolls - 8
Pesto Princess Basil Pesto - 80ml
Fresh Cream - 160ml
Frequently Asked Questions
What is the preparation time for Vegetarian Tomato Soup?
The preparation time for Vegetarian Tomato Soup with basil pesto & Portuguese rolls is between 15 and 25 minutes.
What is the total time required to make Vegetarian Tomato Soup with basil pesto & Portuguese rolls?
The total time required to make Vegetarian Tomato Soup with basil pesto & Portuguese rolls is between 20 and 25 minutes.
How many servings does Vegetarian Tomato Soup provide?
4 servings
What are the main ingredients in Vegetarian Tomato Soup?
Dried Thyme, Fresh Cream, Garlic Flakes, Onion Flakes, Pesto Princess Basil Pesto, Portuguese Rolls, Tomato Passata, Tomato Paste, Vegetable Stock
What is the nutritional information of Vegetarian Tomato Soup?
Calories: 964, Carbs: 135 grams, Fat: grams, Protein: 26.9 grams, Sugar: 16.7 grams, Salt: 1909 grams
How do I prepare Vegetarian Tomato Soup?
START THE SOUP: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 500ml of water. Simmer until slightly reduced, 8-10 minutes. ON A ROLL: While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside. MAKE IT CREAMY: When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener. SOUP’S UP!: Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
What should be prepared from my kitchen to make Vegetarian Tomato Soup?
Dried Thyme, Fresh Cream, Garlic Flakes, Onion Flakes, Pesto Princess Basil Pesto, Portuguese Rolls, Tomato Passata, Tomato Paste, Vegetable Stock
How many calories does Vegetarian Tomato Soup have?
964 calories
How much fat content does Vegetarian Tomato Soup have?
grams
Woolies Products in this dish
