Cream of tomato soup

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» Cream of tomato soup

Mmmm, the ideal comfort food for a cold, winter's day. Perfect served with homemade crusty bread.

Serves 4-6


  • 1 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 2 x 400g tin tomatoes
  • 2 1/2 cups (1 pint / 570ml) vegetable stock or water
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Sugar - optional, to taste
  • 7/8 cups (4 oz / 115g) ground almonds
  • 2/3 - 7/8 cups (5-7 fl oz / 150-200ml) soya cream


  1. Fry the garlic for a minute or two in the oil. Add the tins of tomatoes, including liquid, and stir. Add the stock or water and bring to the boil, then cook for 10 minutes.
  2. Add the balsamic vinegar, salt and pepper (include a teaspoon of sugar if it tastes too tart) and cook for 5 more minutes. Meanwhile, lightly toast the almonds.
  3. Blend the soup, return to pan, add the toasted almonds and cream.
  4. Stir well, heat through and check seasoning.
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