Gluten Free / Vegan Tomato Soup

Makes a huge amount of soup. Great to freeze. Can add cream for a change in flavor, but will no longer be vegan.

  • 8290 grams ripe tomatoes, chopped
  • 7 onions, chopped
  • 2 stalks celery, chopped
  • 3 bay leaves
  • 2 tablespoons of salt
  • 75 grams white sugar
  • 2 tablespoons of hot paprika
  • 2 tablespoons of cracked pepper
  • 6 garlic cloves

Place tomatoes, onion, bay leaves and garlic into a large pot and cook for approximately an hour.

Blend mixture in batches using a food processor and place back into the pot.

Add remaining ingredients and cook for a further 1 hour or until thickened. (at this point you could add cream).

Serve with sprinkle of chopped parsley.

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