Delighted to have teamed up with Birds Eye to bring you this recipe. Although it is a sponsored partnership, all opinions are my own. Made with everyday pantry ingredients and minimal prep, this is one you will have on constant rotation. This Creamy tomato soup is warming, filling all weather soup. The Balsamic vinegar gives it such a great depth of flavour too. There is nothing better than a humble soup with a few simple ingredients that allow the veggies to really shine through. And it all comes together so easily.
Why Make This Recipe
This soup is a perfect make-ahead solution. Double the recipe and divide into separate portions to freeze and reheat as needed.A great classic– It is a big hit with family and friends alike.Affordable – Made from everyday budget friendly ingredients.
Are you ready to learn how to make this Easy Vegan Tomato Soup? Then grab your ingredients and let’s get started…
How To Make Homemade Tomato Soup Step By Step
In a large soup pot, heat oil over medium heat.Add the spring onions and fry for 1 mins.Then stir in garlic, followed by chopped tomatoes, stock, balsamic vinegar and smoked paprika. Bring to the boil.Reduce heat and let the mixture simmer away for 15 mins.Stir in the frozen veggies and bring back up to a boil.Then reduce heat to a rolling simmer for 20 mins until chickpeas are cooked.Adjust seasonings to taste and serve.
Recipe Tips And Delicious Variations
Feel free to change up the flavour by adding herbs like basil and oregano or a pinch of chilli flakes for a little heat.Add more liquid if you like a thinner soup consistency.Or for an even thicker soup, lightly mash some of the chickpeas before serving.This soup is a great meal prep solution as it can be frozen and reheated easily (more on this in the meal prep section below).
Storage
Store – Make ahead, cool and referigerate in an airtight container for up to 3 days.Freeze – Transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store your Instant Pot Tomato Soup in the freezer for 3 months.Thaw – Thaw overnight in the fridge. For a faster thaw, you can place the soup into a microwave and thaw according to the microwave’s instructions.Reheat – Transfer thawed tomato soup into a microwave-safe bowl and reheat in a microwave. Or reheat in a saucepan over low to medium heat.
Serving Suggestions
Air Fryer Grilled Cheese.Instant Pot Baked Potato.
Other Recipes You May like
Instant Pot Tomato Basil SoupCrockpot Tomato Soup.15 Minutes Pea Soup.Quick Spinach Soup.Instant Pot Corn Chowder.Instant Pot Lentil Soup.
Weight Watchers Points
There are just 4 Blue Plan SmartPoints in one serving of this Soup. Thank you for reading my Vegan Tomato Soup with Chickpeas and Spinach recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
