Creamy tomato soup - vegan

Creamy Tomato Soup for Lent: A Summer Delicacy

Looking for a recipe for a soup that is not only tasty but also healthy and easy to prepare? Creamy Tomato Soup for Lent is the perfect choice! This soup, with a sweet and tangy flavor, is ideal for warm days but can be enjoyed anytime you crave a comforting and nutrient-rich meal.

The history of this soup dates back to ancient times, being prepared in various forms and combinations. Tomatoes, the main ingredient, are known for their antioxidant properties, and tomato soup is often considered a healthy choice among food lovers.

Total preparation time: 60 minutes
Cooking time: 40 minutes
Number of servings: 6-8

Necessary ingredients:
- One 820g can of whole tomatoes in tomato sauce (optional, very ripe fresh tomatoes)
- 500ml tomato juice
- 2 carrots
- 2 onions
- 50g celery
- 3-4 green onions
- 1 parsnip
- 1 bell pepper (preferably frozen, but fresh can also be used)
- A bunch of parsley
- A bunch of dill
- Salt and pepper to taste

Step-by-step preparation:

1. Preparing the vegetables: Start by washing all the vegetables well. This is an essential step, as it is important to remove any impurities. Peel the carrots, onions, parsnip, and celery, then chop them finely. You can create small cubes for even cooking.

2. Boiling the vegetables: In a large pot, add 2 liters of water. Put the finely chopped vegetables to boil over medium heat. Partially cover the pot to speed up the boiling process. Let them boil for 30-40 minutes until they become soft and aromatic.

3. Adding the tomatoes: Once the vegetables are boiled, add the finely chopped canned tomatoes (or fresh tomatoes if you choose this option) and the tomato juice. This combination will add a rich flavor and vibrant color to your soup. Let it boil for another 15-20 minutes for the flavors to blend.

4. Seasoning: At the end of boiling, add salt and pepper to taste. It’s good to taste the soup before adding salt, as canned tomatoes may already contain salt.

5. Blending the soup: After the vegetables have boiled well and the flavors have blended, use a blender to puree the soup. You can use an immersion blender to avoid transferring the soup to another container. Blend until you achieve a smooth and creamy consistency.

6. Serving: Creamy tomato soup is served hot, ideally alongside potato croquettes or bread croutons. These add a crunchy texture that contrasts perfectly with the creaminess of the soup. You can sprinkle freshly chopped parsley on top for an extra touch of freshness.

Helpful tips:
- If you prefer a spicier soup, you can add a few chili flakes during boiling.
- Creamy tomato soup can be stored in the refrigerator for up to 3 days. You can easily reheat it in the microwave or on the stove.
- For a heartier version, you can add a cup of cooked lentils or a handful of short pasta to the soup.

Nutritional benefits:
This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Tomatoes are an excellent source of vitamin C and lycopene, an antioxidant that helps protect cells. Additionally, the soup is low in calories, making it an ideal choice for a Lenten meal. One serving contains about 120 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use fresh tomatoes? Yes, make sure they are very ripe to achieve an intense flavor.
- How can I vary the recipe? You can add other vegetables, such as zucchini or potatoes, to diversify the recipe.
- What drinks pair well? Fresh lemonade or unsweetened herbal tea are excellent choices to complement the meal.

Creamy tomato soup is a simple and versatile recipe, perfect for any occasion. Experiment with the ingredients and enjoy the natural flavors of the vegetables. Enjoy your meal!

 Ingredients: A very tasty cream soup. With a sweet and sour taste: tomato cream soup. For 6-8 people: - one can of 820 g whole tomatoes in tomato sauce (you can also use fresh tomatoes, but they must be very ripe) - 500 ml tomato juice - 2 carrots - 2 onions - 50 g celery - 3-4 green onions - one parsnip - one bell pepper (I had frozen) - parsley and dill, one bunch each (I had frozen) - salt and pepper to taste.