Tomato soup with vegan sauce

Tomato soup with vegan sauce

For 2 people:

4 large, ripe tomatoes

½  small, brown onion

a clove of garlic or a tablespoon of minced garlic



2 tablespoons of sunflower oil

5 leaves chopped, fresh or 1 tablespoon dried, crushed basil

1 pot of dry rice or fine pasta without eggs


Cook the rice or small pasta according to the instructions (about 15 minutes). Finely chop the onion and garlic. Heat the oil in a pan and quickly fry the garlic and onion. Cover with 3 dcl of water and cook for 3 minutes. In the meantime, cut the tomato and cook it together with the onion and garlic together with salt, pepper and basil. Cook for about 15 minutes, then set aside and mix with an immersion blender. Boil again and add rice or pasta. Set aside and serve.

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