Tomato and balsamic soup (vegan) | The Gift Of Oil
Tomato and balsamic soup (vegan) featured image

Tomato and balsamic soup (vegan)

Ready In 40 mins

Serves 4

Tomato and balsamic soup (vegan) featured image



  • In a big saucepan heat the Alentejan Portuguese 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 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 with a swerve of balsamic and olive oil over the bowl, a big grind of black pepper and some fresh bread.


Duriense Portuguese Olive Oil

Douro, Northern Portugal

From £8.85

Classic Balsamic

Aged Balsamic Condimento from Modena

From £8.85

Vine Tomato Infused Balsamic

From £8.85

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