Tómatsúpa — Classic Creamy Tomato Soup
A warm, satisfying tomato stew inspired by home-style cooking — plump butter beans, earthy mushrooms, tender celery, sweet carrot, and bell pepper simmered in a rich tomato broth until beautifully melded. Hearty enough for a full meal, naturally creamy without dairy, and topped with a generous sprinkle of plant-based cheese for that perfect finish. Simple, nourishing, deeply comforting — exactly what you want on any day 💚🍲
Shared by peter
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 400 g butter beans — cooked or canned, drained & rinsed
- 200 g mushrooms — sliced.. 1 large onion — finely diced
- 2 garlic cloves — minced.. 1 medium carrot — diced
- 2 celery stalks — sliced.. 1 red bell pepper — diced
- 400 g crushed tomatoes (canned).. 400 ml vegetable stock
- 2 tbsp tomato paste.. 2 tbsp olive oil
- 1 tsp maple syrup or sugar — to balance acidity
- #Seasoning;
- 1 tsp dried thyme.. ½ tsp dried rosemary
- ¾ tsp salt — adjust to taste.. ½ tsp black pepper
- ½ tsp smoked paprika.. 1 tsp lemon juice — for brightness
- #Topping;
- 30–40 g grated vegan cheese or nutritional yeast
- Fresh parsley or thyme — chopped
👩🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until soft. Add carrot, celery, and bell pepper; cook 5 minutes.
- 2
Add garlic and mushrooms; cook 4 more minutes until mushrooms soften and release their juices.
- 3
Stir in tomato paste, thyme, rosemary, and paprika. Cook 1 minute until fragrant.
- 4
Add crushed tomatoes, vegetable stock, maple syrup, and butter beans. Bring to a gentle boil, then reduce heat to low. Cover and simmer 15–20 minutes until vegetables are tender.
- 5
Stir in lemon juice, salt, and pepper. Taste and adjust seasoning — add more sweetness, acidity, or salt as needed.
- 6
Serve hot, ladled into bowls, topped generously with grated vegan cheese and fresh herbs 🍲✨