Vegetarian Tomato Soup

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

with basil pesto & Portuguese rolls

4.6

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter (optional)
Photo of Vegetarian Tomato Soup
  1. 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.

  2. 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.

  3. MAKE IT CREAMY

    When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.

  4. 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!

  1. 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.

  2. 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.

  3. MAKE IT CREAMY

    When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.

  4. 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!

  1. 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.

  2. 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.

  3. MAKE IT CREAMY

    When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.

  4. 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!

  1. 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.

  2. 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.

  3. MAKE IT CREAMY

    When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.

  4. 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!

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

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Garlic Flakes Refill 55 g

Garlic Flakes Refill 55 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Freeze-Dried Thyme 6 g

Freeze-dried Thyme 6 G

Photo of Garlic Flakes 55 g

Garlic Flakes 55 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

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