Classic Tomato Cream Soup

  • Classic Tomato Cream Soup
  • Classic Tomato Cream Soup
  • Classic Tomato Cream Soup
  • Classic Tomato Cream Soup
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  • 2 x big tomatoes - cubed
  • 1 x big carrot - grated
  • 1 x middle sized onion - chopped
  • 1 Tbls dry basil
  • 1,5 Tbls dry oregano
  • 1 x veggie stock cube from massels
  • 1 Tbls coconut or organic raw sugar
  • 1/2 tspn ground tumeric
  • 1/2 tspn ground chili
  • 1/2 x the juice of half a big orange
  • 1/2 x bottle organic passata tomato
  • 400 ml water
  • 1-2 Tbls tomato paste
  • 3 splashes soy cream
  • 1 splash olive oil


Heat some sunflower oil into a pot and fry the onions until slightly golden.

Add the grated carrot and fry for 3 min. Then add the cubed tomatoes. Stir well.

Deglaze with the water + add the stock cube. Also add the herbs and spices. Turn down the heat to middle heat.

Remove pot from the stove and use your hand processor to process the tomatos and carrot. How much you like to process it is up to you — like like it not to creamy.

Return the pot to the stove. Use minimum heat. Add the passata tomato, tomato paste, orange juice, soy cream (I used Sojade Soycream) and olive oil. Season with seasalt and pepper and turn off the heat. Give it a rest of 15 min before you plate up.

Serve with whatever bread you like and top the soup with some whipped soy or rice cream … ENJOY :-)

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