A fresh, healthy delight, perfect for a busy midweek lunch or dinner, this marrow and tomato soup is so simple to make and takes no time at all.
So, if you’re looking for the perfect vibrant vegan soup, you really can’t go wrong with this one!
What you’ll love about this recipe
- It’s healthy and delicious
- It only takes around 30 minutes
- Any leftovers will keep for days in the fridge and can even be frozen
Equipment needed to make this recipe
There are a few important kitchen items you’ll need for this recipe:
How to make Marrow Soup
Peel the marrow, halve lengthwise and remove the seeds.
Thinly slice the marrow in a food processor.
Finely slice the onions in a food processor.
Gently fry the onions and garlic.
Add the marrow slices and fry for 5 minutes.
Add the tomatoes and spices. DO NOT add water or stock.
Let the vegetables bubble away until the tomatoes have melted and everything is tender. Blend.
What to serve with this soup
You can’t go wrong with crusty bread! You could also pair with croutons, garlic bread, a simple sandwich or a healthy salad.
Popular substitutions for this recipe
You can use ready chopped tomatoes from a can, but I prefer fresh tomatoes for this recipe. You could even try a green or yellow variety, if you’re feeling adventurous.
Variations on this recipe
If you’re not vegan or lactose intolerant, you can drizzle the soup with double [heavy] cream. Grated parmesan cheese works too!
This soup recipe makes a great stew too! Instead of blending everything up, use it as a chunky stew on top of a bed of steamed white or brown rice.
If you prefer, you can even swap the marrow for courgettes and make a tomato and courgette soup. They are basically the same vegetable (they are from the same plant, but courgettes are picked earlier) and have the same flavour.
You can even roast the tomato and marrow before adding to the soup. This will give you an even more intense flavour.
No more than 500ml (2 cups) of liquid should be used, otherwise it becomes just too watery.
Use the right ratio of stock and vegetables in the recipe above to achieve the perfect, smooth texture
Don’t rush the cook time! Yes, this is a quick soup to make, but give it a good 20 minutes to simmer away. Letting it simmer for enough time will allow all the wonderful flavours to impart into the soup.
Make sure you taste the soup and add the right seasoning to your preference.
Is this recipe vegan?
Yes! This soup is 100% vegan.
How do you pick the best tomatoes?
Fresh tomatoes are always the best. You should be able to find fresh tomatoes at your local grocer’s. For me, tomatoes from the grocer’s always taste better than supermarket tomatoes.
Look for vibrant red tomatoes. They should have a little bit of give when you squeeze them. If they’re too firm, they won’t have that delicious juicy sweetness.
Can you leave the skin on tomatoes when making this soup?
Absolutely. You can add the tomato to the pot with the skins on, as you’ll be blending up the soup anyway, so the skins will disappear.
How do you make this tomato and marrow soup thicker?
Add extra marrow to the pot for a thicker consistency. You could also add some coconut milk to give it a thicker, creamier texture.
How do you make it thinner?
For a thinner consistency add some water or extra vegetable stock.
How do I store tomato and marrow soup?
You can store this soup for up to three to four days.
Can I freeze this soup?
Yes! This soup freezes really well. Just keep it in the freezer in an airtight container and use it within six months.
More superb soup recipes
Don’t stop at this soup! Take a look at these wonderful recipes:
- Zucchini and leek soup – a courgette soup that’s perfect for a light lunch
- Wild garlic soup – a garlic lover’s dream!
- Leftover turkey soup – leftover recipes don’t get much better than this
- Avocado soup – a delicious revitalising recipe
More marrow recipes
Got some marrow leftover? Why don't you try out this tasty Roast Marrow Recipe.Print