Easy Vegan Tomato Soup With Pasta

This easy vegan tomato soup with pasta is light, comforting and ready in about 20 minutes. It is made with grated fresh tomatoes, a handful of small pasta and a few simple seasonings that you may already have in your kitchen.

Unlike a smooth or creamy tomato soup, this version has a fresh, slightly tangy tomato broth with tender pieces of pasta. It can be served as a starter, a light lunch or a simple dinner. I enjoy it warm, but it is also refreshing when served chilled during the warmer months.

For the best flavor, use ripe, juicy tomatoes. If you cannot find very small pasta, simply break spaghetti into short pieces before adding it to the soup.

And if you do make this tomato soup or any other recipes from my blog, I would love to see them! Instagram, Tweet or send them to me on Facebook via the Just Flora No Fauna Facebook Page!

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Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 4
Course: Soup or light meal
Author: Natali Smilevska – Just Flora No Fauna

INGREDIENTS

• 5 large ripe tomatoes, grated
• 1⅓ cups (approximately 315 ml) water
• 3 tablespoons olive oil
• ½ teaspoon dried onion or onion powder
• A pinch of garlic powder
• Salt and black pepper, to taste
• 1 generous handful of small pasta or broken spaghetti
• Fresh parsley, for serving

INSTRUCTIONS

1. Grate the tomatoes and transfer the tomato pulp and juice to a medium-sized pot.
2. Add the water and olive oil, then bring the mixture to a gentle boil over medium heat.
3. Add the dried onion, garlic powder, salt and black pepper. Stir well and allow the soup to simmer for approximately 7–8 minutes.
4. Add the pasta and continue cooking for another 7–8 minutes, or according to the pasta package instructions. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. If the soup becomes too thick, add a small amount of hot water until it reaches your preferred consistency.
6. Taste and adjust the seasoning before removing the pot from the heat.
7. Serve warm or chilled, topped with fresh parsley.

SERVING AND STORAGE

Serve this vegan tomato soup with croutons, crusty bread or my homemade vegan crackers with herbs for a simple and comforting meal.

Allow any leftover soup to cool completely before transferring it to a covered container. Store it in the refrigerator for up to three days. The pasta will absorb some of the liquid, so add a splash of water when reheating if necessary.

If you make this recipe, I would love to see it. Share your creation and tag @justfloranofauna on social media.

Enjoy!