Description
Marrow and Tomato Soup is a healthy vegan soup that is quick and easy to prepare. Serve with you favourite crusty bread.
Ingredients
Units
Scale
- 15ml (1 tbsp) olive oil
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1kg (2.2lbs) marrow, peeled, deseeded and chopped
- 1kg (2.2lbs) tomatoes, washed and chopped
- 7g (1 tbsp) paprika
- 2g (1 tsp) crushed chilli flakes
- 1g (1 tsp) dried basil
- 45ml (3 tbsp) tomato puree
- 3 vegetable stock cubes, crumbled
- 500ml (2 cups) water [optional]
- handful of fresh basil leaves, shredded (for garnishing)
Instructions
- Heat the oil in a large saucepan.
- Fry the onions over a medium high heat until soft and translucent, which should take about 10 minutes.
- Add the garlic and fry for another minute.
- Tip in the marrow, tomatoes, paprika, chilli, basil, tomato puree and stock cubes.
- Give it all a stir then let the mixture bubble away for 20 minutes or until all the vegetables are tender. The marrow will produce a lot of water, which will form the soup’s base. You can actually serve it as a marrow and tomato stew on a heap of rice or mashed potatoes.
- Once cooked, transfer the contents in batches to a food processor and blend until desired smoothness is achieved. If you prefer your soup to be on the thinner side, add a splash of water or extra vegetable stock. No more than 500ml (2 cups) of liquid should be used, otherwise it becomes just too watery.
- Serve immediately with a splash of vegan cream, freshly ground pepper and shredded basil leaves. Enjoy!
Notes
- If you’re not vegan or lactose intolerant, you can drizzle the soup with double [heavy] cream. Grated parmesan cheese works too!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Boil
- Cuisine: British
Keywords: marrow and tomato soup, marrow soup recipe, marrow recipe, vegan marrow recipe, marrow and tomato recipe, summer marrow recipe, marrow glut recipe, marrow batch cook recipe, freezer friendly marrow recipe