Recipes

Recipe for tomato and balsamic soup (vegan)

Think warm jumpers, open fires, and steaming hot bowls of soup.

The chill in the air is here to stay. Autumn has arrived, and that is making us think about warm jumpers, open fires, and steaming hot bowls of soup. Have a go at this recipe for a tomato & balsamic vinegar soup which we have adapted from a recipe by one of our favourite celebrity chefs (and a friend of The Gift of Oil) Simon Rimmer.

You can have a play with this recipe too- if you don't have one of the vegetables but have something else that needs using up in your fridge, get that in the pan instead. Soups are a great way to use up vegetables that are slightly past their best. In these times where food waste is out of control, let's try to throw away less and be more creative.

Ingredients

Method

  • In a big saucepan heat the Alentejan olive oil to a low/medium heat.
  • Crush or make a paste of the garlic cloves and put into the oil and then add in the onions. As the onions start to sweat down, add in the celery and the leeks.
  • Once they are nice and soft and starting to go clear, add in the carrots and continue to cook down.
  • Season with some black pepper and salt.
  • Once the carrots are starting to soften, add in the tomatoes.
  • Cover the ingredients with the vegetable stock and bring to a simmer.
  • Simmer for around 30 minutes.
  • Add the balsamic vinegar to the soup and continue to reduce until you are happy with the consistency.
  • If you would like to, blend the soup to a nice, smooth consistency with a hand held blender, or leave it chunky if you would prefer.
  • You can always add in some chickpeas or lentils, or some pasta or rice to bulk out the soup.
  • SERVE
  • Serve with a swerve of balsamic and olive oil over the bowl, a big grind of black pepper and some fresh bread.
 
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