Creamy San Marzano tomato soup!

Creamy San Marzano tomato soup!! 

This comforting tomato soup is made with ripe tomatoes in combination of canned San Marzano tomatoes, fresh herbs, carrot, garlic, onion, extra-virgin olive oil and a swirl of pesto and vegan cooking cream! As a side dish I had served warm foccacia and a panzanella salad.

You can find the recipe her below🌱👇🏽

Ingredientsâ €

• 500 gram ripe tomatoes 

• 2 canned San Marzano tomatoes 

• 2 teaspoon tomato puree

• 1 Carrot⠀

• 1 Onion⠀

• 4 Garlic Cloves⠀

• 1/3 cup Olive Oil⠀

• 1 1/2 teaspoon Salt 

• Vegetable Stock to taste⠀

• Thyme⠀

• Rosemary ⠀

• Oregano⠀

• Vegan cooking cream (i used Flora professional plant 15% fat)

â €

Fresh Pesto (blend all the ingredients in your mixer)â €

• 75 gram of fresh basil⠀

• 100 gram of arugula, ⠀

• 50 gram parsley

• 50 gram of cashewnut or vegancheez

• Pinenuts, ⠀

• Garlic minced, ⠀

• Salt to taste⠀

• Black peper to taste⠀

• 50 ml olive oil⠀

• Some water if the pesto is too thick.⠀



-Heat the oil in a large pan, saute the chopped onions, garlic with the tomato puree and soften for a few mins over a low heat. 

-Add tomatoes, carrot, chopped oregano, thym and rosemary, then bring to a simmer. Let the soup simmer for 5-8 mins until the tomatoes have broken down a little. â €

-Mean while you can blend al the ingredients for the pesto and set aside.

-Now you can add some water with vegetable stock, a little bit of the vegan cooking cream and let it cook until al the vegetables are soft. â €

-Blend with a stick blender. Taste and adjust the seasoning. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little bit of vegan cooking cream and finish with basil leaves.


Bon a petite!


To learn more about the Cape Verdean culture you can find a lot of information on the website of Nosagenda.