Recipe Box: Vegan Organic Roasted Tomato & Spicy Pepper Soup

Recipe Box: Vegan Organic Roasted Tomato & Spicy Pepper Soup

I was never into the idea of tomato soup, it always tasted like pasta sauce to me. Until one day back in 2011 during lunch break at fashion school in Copenhagen, that my friend talked me into trying "The best tomato soup ever! And it doesn't even taste like the tomato soup, you've tried before. I promise!" she said. I doubtfully followed along to Café Norden on the next corner worrying that my lunch this day would taste nothing different than a bowl full of pasta sauce. Little did I know, she was right! It was the best tomato soup, Ever! So mild, yet flavorful, creamy and filling.

To this day I still crave and long for this soup and often go by Café Norden to bring it home as a takeaway lunch or dinner on those days I don't manage to cook up a meal.


Recently I started experimenting with soup making and of course tomato soup made it to the top of the list of soups I want to master. My main requirements as I was starting out was that it had to be simple to make, with limited time, and limited amount of ingredients, so that it wouldn't complicate my life in any way. And I believe i've come pretty close to making my favorite tomato soup, and better yet a vegan version of this perfect wintery warm soup in my own kitchen that took less than an hour to prepare, 50 minutes to be exact and I was so excited to share it with you.

Vegan Organic Roasted Tomato & Pepper Soup

10 Organic Tomatoes
6 Organic Ccloves Garlic
1 Organic Red Pepper
1 Organic Red Onion
OrganicOlive Oil (for roasting)
Organic Salt & Pepper For Taste
1 tsp Organic Italian Herbs
A few drops of Tabasco
4 Cups (1 liter) Organic Vegetable stock
1/2 Cup Organic soy cream

Soy Cream, Black pepper & Basil


1. In a saucepan, sauté the onion and garlic in olive oil over medium heat. Add the crushed chili flake and paprika. Make sure it doesn’t burn.

2. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil for 5 minutes, or until most of the liquid evaporates.

3. Add broth. Reduce heat and simmer for 30 minutes. Remove from heat and stir in the cream and butter. Purée.


Share with me on instragram @ylfagronvold or here in the comments below if you will be making this recipe.

Love, Ylfa



a week in the studio

a week in the studio