Simple, delicious soup with a taste of the Provence.

Serves 4

Vegan, dairy-free, gluten-free

1kg San Marzano

2 large carrots

2 tsp Provençal herbs

4 cloves garlic

1 white onion

extra virgin olive oil

2 vegetable stock cubes

sea salt & black pepper

Roughly chop tomatoes, carrots, garlic and onion. Heat 2 tbsp of olive oil in a large lidded pot and add the chopped vegetables. Stir in the Provençal herbs. Allow to cook for 10mins whilst stirring regularly. 

Add 1l of recently boiled water and the stock cubes. Cook for another 20mins. Season with salt & pepper. Transfer to a blender and pulse until smooth. 


Serve hot.

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©2020 by Tomeco