When growing up I always ate tomato vegetable soup. It is one of those staple foods everyone in the Netherlands eats and I have always loved it because it is creamy and filled with vegetables.
The only thing is that the soup was made with beef stock and filled with meat. So I decided to make this soup and make some adjustments to this soup to make it vegan. After a few tries I succeeded in getting the flavour combination right.
This soup is very thick if you make it according the to recipe below, if you prefer your soup more watered down just add a cup of water just before serving to thin it down. Optionally you can also choose to omit the pasta to make the soup thinner.
To garnish this soup I generally use spring onion and red onion to add some extra bite, optionally you can use herbs as well.
- 1 tbsp olive oil
- 1 brown onion, cut in half and finely sliced
- 500g / 18 oz tomatoes, cut into quarters, stems removed
- 3 heaped tbsp tomato paste
- 1½ cup water
- 1 stock cube
- 2 carrots, cut into small quarters
- 1 stalk celery. cut into small pieces
- 1 leek, finely sliced
- 1 cup peas
- 50g vermicelli
- red onion and spring onion to garnish
- Sauté the onion for 5 minutes, add the tomatoes and sauté for another 5 minutes.
- Add the tomato paste, cook for 1 more minute.
- Add the water and stock cube, simmer for 10 minutes.
- With an immersion blender puree the soup.
- Add the carrots, celery, leek and peas. Cook for 7 minutes.
- Add the vermicelli and cook for the time indicated on the packaging.
- Serve in seperate bowls and garnish with spring onion and red onion.