Vegan Tomato and Vegetable Cream Soup

Tomato and Vegetables Cream Soup with Pasta and Parsley 

Old-fashioned and delicious!

This yummy recipe dates back to the early 20th century, when food used to be cooked at home from scratch.

After years of “cooking” soups from soup-mix packages or cans, I finally plucked up the courage and tried preparing a real soup with real ingredients.
Yes, it took some effort and more than five minutes cooking time, but the result was incredible: this soup is light, smooth, and oh-so-good!
Add to that the fact that it is 100% vegan, gluten-free, MSG-free and preservative-free – so there you have a few more good reasons to revert to the traditional way of cooking.

I should mention that the creaminess comes from the pureed vegetables. There is no cream of any kind added to the soup.
But you can always add some soy or other vegan cream should you like a smoother consistency. 
(All photos on this page are taken by myself.)
Traditional Tomato-Vegetable "Cream" Soup
For a three-quart / three liters soup pot
  1. two - three pounds of tomatoes (about eight bigger tomatoes)
  2. one big onion
  3. one big carrot
  4. one parsnip or parsley root
  5. one small celeriac - about half a cup
  6. one stalk green celery
  7. two medium potatoes
  8. one or two broccoli stems - optional
  9. one sweet red pepper - optional
  10. two tablespoons olive or sunflower oil
  11. one tablespoon salt - or less, to taste
For garnishing and extra flavor
  1. green parsley, chives, cilantro or basil
  1. Fill a big pot three-quarters with water and bring to a rolling boil.
  2. Turn off the heat and immerse the tomatoes in the hot water; let them sit about 3 minutes, until the peel turns slightly shriveled and starts to crack. Remove tomatoes and let cool. Poor out the water.
  3. Peel and wash the other vegetables, cut them into 1-2 inch chunks and place them in another pot.
  4. Once the tomatoes are cool enough to handle, cut out the stem part with a sharp knife, then peel them and add them to the pot with the other vegetables. They will peel very easily.
  5. Fill the pot with just enough water to cover the vegetables, bring to a boil and simmer for about 25 minutes, stirring every now and then.
  6. Place a colander over the big pot and pour in the contents of the soup pot. Pour the liquid back into the soup pot.
  7. If you have a blender, puree the cooked veggies and add them to the soup pot. I suggest adding the pureed vegetables back in the colander and straining them again, squishing with a ladle until only the fibrous residues remain. These can be discarded.
  8. If you don't have a blender, use a ladle to squish the veggies and press the puree through the colander. This is how our grandmas used to do it and it will take some time and effort, but the result is just as good.
  9. Add the puree back in the soup pot.
  10. Add oil and salt, mix well, bring to a quick boil and turn off the heat.
  1. You can prepare any other cream soup with this method. Just skip the tomatoes and add more of the preferred main ingredient (e.g. cauliflower, broccoli, peas, mushrooms...).

Preparing the soup


Tips and Tricks


Some suggestions that you might find useful:

– The thickness of the soup can be adjusted by adding more or less  of the liquid to the puree.

– You can keep the puree only, which makes a good baby food, and freeze it in ice cube trays for later use.

– To confer more body to the soup, add 1/3 cup of small pasta, rice or barley. You will need to cook these separately and add them after the soup is ready.

– Serve this soup cold on hot summer days. It’s very refreshing!

– Some tomato soups or sauces contain sugar to compensate for the tomatoes’ slightly sour taste. I do not use any, but you can add a teaspoon of sugar to the soup if you wish.

Health tip #1: fresh herbs boost the aroma, make the soup more colorful and offer so many health benefits. I for one prefer parsley. I place a small bowl of chopped parsley on the table for people to help themselves and sprinkle it in their soups.

Other greens can be used too: basil, chives, coriander/cilantro and lovage all make good garnishes.

Health tip #2: do not add the fresh herbs to the super-hot soup pot, because the vitamins will be destroyed by the heat. Better keep the herbs on the table so people can sprinkle them in their soup bowls as desired.

Health tip #3: use home-grown or organic vegetables whenever possible, especially when cooking for young children. It’s always better to avoid foods that contain pesticide residues.

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