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Ottolenghi Tomato & Sourdough Soup | Ottolenghi Recipe | Vegan Tomato Soup Recipe | Yotam Ottolenghi

Updated: Jan 26

This soup is one of my son's favourite lunchtime meals since he became vegan! It's hearty and delicious! Now we all love having this soup, especially during the cold months! The cumin gives the soup such a wonderful, earthy aroma! You'll love it! ENJOY!


Ottolenghi's Tomato & Sourdough Soup Recipe Cooking Time: 30 Minutes (Approx)

Serves 3 - 4 People

INGREDIENTS

  • 2 TBSPN Olive Oil (plus a little extra to drizzle at the end)

  • 1 Large Onion, Peeled and Sliced

  • 1 tsp Cumin Seeds

  • 2 Large Garlic Cloves, Crushed

  • 2 1/2 Vegetable Stock Cubes

  • 750ml / 3 Cups Water

  • 4 Large Ripe Tomatoes, Sliced

  • 1 x 400ml Tin Whole Plum Tomatoes

  • 1 TBSPN Sugar

  • 1 Slice Sourdough Bread

  • 2 TBSPN Chopped Fresh Coriander, Plus a Little Extra to Garnish

  • Salt and Freshly Ground Black Pepper

METHOD


Heat up the oil in a fairly large heavy-bottomed saucepan. I like to use my cast iron pot. If you are using your Instant Pot, use the Saute mode and use a normal saucepan lid to cover as needed. You will not be pressure cooking in this recipe.

Heat up the pan for a few seconds, then add the olive oil.


After the oil has warmed up, add the sliced onions. Cook these for five minutes until they change colour. Be sure to keep stirring every now & then.


Then add the cumin seeds and the garlic. This is added later so that they don’t go brown. Let this cook for 2 minutes.


Then add the tinned tomatoes. Break them up with your spoon.


Add the sliced tomatoes and stir them in.


Then add the stock cubes, sugar, salt and pepper and the water. You can use warm water if you wish. Let this cook for 10 minutes, covered on a medium-low heat.


After 10 minutes, add the slice of sourdough bread torn into pieces. I use up any stale sourdough I have for this. Mix it in and let this cook, covered for another 10 minutes.


Then, reduce the heat to the lowest setting and add the fresh, chopped coriander and mix it in. Turn off the heat.


Using a hand blender, blend the soup a little, leaving some texture. The soup needs to be chunky and have some texture to it!


You will notice the the soup has thickened up a bit. Add some water if you find it too thick.


Let the soup simmer for a few minutes, then taste it and adjust the seasonings. I like to add more stock cube instead of salt, if needed, as this gives the soup more umami. But make sure you break the stock cube up properly, otherwise you may end up getting a salty bite!


If you do adjust the seasonings, let the soup simmer for another few minutes.


Then place in a bowl, drizzle with some olive oil and a little fresh coriander.


Serve with some hot sourdough bread. ENJOY!


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