Go Back

Secret ingredient 30-minutes tomato soup

This secret ingredient 30-minutes tomato soup is a comforting hug-in-a-bowl recipe. It’s got juicy tomatoes, roasted peppers, zucchini, garlic, onions, and a fragrant melt-in-your-mouth homemade basil pesto that will make you come back for more. Top it with anything you like and just dive into this bowl of deliciousness. Munchyesta.com
Looking for an easy, creamy vegan tomato soup you can make in 30-minutes? Look no further because you’ve found it. This silky, luxe 30-minutes tomato soup recipe is loaded with flavor and packed with immune system boosting ingredients. And it’s super tasty.
This secret ingredient 30-minutes tomato soup is a comforting hug-in-a-bowl recipe. It’s got juicy tomatoes, roasted peppers, zucchini, garlic, onions, and a fragrant melt-in-your-mouth homemade basil pesto that will make you come back for more. Top it with anything you like and just dive into this bowl of deliciousness.
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 22 minutes
Serving Size 6 people

Ingredients

  • 3 pounds Tomatoes or 1 jar passata
  • 3 Red Bell Pepper cut into chunks
  • 1 Zucchini diced
  • 6 cloves Garlic minced
  • 1 tsp Salt more to taste if needed
  • ½ tsp Ground Pepper
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Basil (3 tbsp chopped basil if using fresh)
  • 4 cups Vegetable Broth
  • 2 tbsp Balsamic Vinegar
  • ½ cup Basil Pesto I like to use my homemade vegan pesto

Homemade vegan Pesto

  • 1 bunch Fresh Basil
  • ½ cup Olive Oil
  • 1 cup Baby Arugula Salad
  • 4 cloves Garlic minced
  • ¼ cup Pine Nuts or any type of nuts you prefer
  • 1 Jalapeño pepper seeds removed

Instructions

To make the pesto

  • Add all the pesto ingredients into a blender and blend until everything is combined. 

Tomato Soup

  • Heat the oven to 400F and line a baking tray with baking paper. Place the tomatoes, zucchini, peppers, garlic, and onions on the pan. Drizzle with olive oil and season with salt, pepper, oregano, and basil. Toss to coat all the veggies and roast everything in the oven for 25-minutes. 
  • Pour all the ingredients into a blender (or use a handheld blender and just put everything into a large pot). Blend until all the ingredients are a purée. 
    Next, add the blended vegetables to a large pot and pour in the vegetable stock. Bring the soup to a boil and add the balsamic vinegar and basil pesto.
    Serve the soup with a garnish of fresh basil and enjoy.

Notes

For extra creaminess, replace 1 cup vegetable stock with 1 can of coconut milk.