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vegetables | sublime (vine) tomato and spring onion soup

Serves 4

This soup is absolutely delicious. Actually, I think it's my current favourite of all the soups. But I confess, I had never attempted to skin tomatoes before making this. I think I had visions of it being about as enticing as an offer to peel a bucket full of tightly skinned grapes - but to my delight I found that it was extremely easy, so please don't be put off by the peeling part. It is completely worth the effort. You can serve this hot or chilled - whichever takes your fancy.  

Wheat free, dairy free, nut free, meat free version...




  1. Score the bottom of the tomatoes with a cross and put into a big pan of boiling water for a minute.
  2. Drain and plunge into cold water - then peel the skins off, de-seed and chop.
  3. Quickly sauté the spring onions for a minute in the oil
  4. Add the tomatoes and cook for another few minutes
  5. Add paprika, paste, stock, water, cayenne and Worcestershire sauce.
  6. Bring to the boil and simmer for 20 minutes
  7. Add the sugar and allow to dissolve.
  8. Season with salt and pepper to taste.
  9. Blitz in the blender and serve.

Maybe serve with...

 This is gorgeous topped with sprinkling of thinly sliced spring onion and served with wheat free bread croutons or toasted bread with dairy free spread.

For those who can eat wheat ...

Serve with any type of wheat bread - olive ciabatta, seeded loaf, granary rolls...

If you have leftover spring onions, see the cream dip, mango pepper boats and Shamala's soup. If you have tomatoes and sun dried tomato paste leftover, see pepper paprikash, cottage pie, mushroom provençal, simple ratatouille and bean chilli.

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