If you are looking for a creamy plant based tomato soup then this spiced tahini and tomato soup is definitely a recipe to try! It's full of flavour, easy to make and healthy too.
The added tahini in this smooth spicy tomato and tahini soup makes it really tasty. It's actually an adaptation of my carrot and tahini soup. We loved the flavours so much and felt it would also work with tomatoes!
I have to say, if you're looking for warming recipes then this vegan tomato soup is perfect. It's also a great way to encourage kids (and picky adults) to eat more vegetables. I add plenty of spices to give the soup lots of flavour. Although if you are making it for people who don't like hot and spicy food then you can add a little less chilli powder.
Ingredient notes for spiced tomato and tahini soup
To make this vegan soup you'll need:
- Vegetables - Tomatoes, Onion and red pepper. I used red onion an a red pepper but you could use yellow or orange peppers instead. You could even add in a few other vegetables.
- Garlic cloves - I roast these with the vegetables but you could replace them with garlic powder and add it with the herbs and spices. Keep the skins on to roast the garlic so that they don't burn. I just cut the end off so that after the vegetables are roasted it's easy to squeeze out the soft roasted garlic.
- Spices - Cumin, coriander, chilli powder and turmeric. Feel free to vary the quantities used.
- Mixed herbs - I used dried Italian mixed herbs. If you have fresh herbs, you can use them instead.
- Olive oil
- Vegetable stock - If you don't need it to be vegetarian feel free to use chicken stock instead.
- Tahini
- Lemon - A squeeze of lemon juice helps to bring out the flavours before serving.
How to make tomato and tahini soup
Do check out the recipe card further down the post for full instructions. First prepare all the vegetables and put them on a baking tray. Coat in the oil, herbs and spices. Roast for about 20 minutes in a pre-heated oven.
Transfer the roasted vegetables to a blender along with the stock and tahini. Blitz till smooth. Taste and add a little salt and pepper if it needs it. If you need to, transfer it to a saucepan and heat through. If the stock was hot already, just pour into bowls and serve.
Squeeze over a little lemon juice when serving. I also like to add a few extra grinds of black pepper. Serve with crusty bread.
Can you adapt the recipe?
Yes of course! It's a soup so it's a great recipe to throw in any random vegetables you want to use up. You can add extra peppers, courgettes, aubergine or just more tomatoes!
Make it thicker by adding less stock. Add extra spices or a chilli pepper to the roasting tin.
Storing and reheating the leftovers
The leftovers can be stored in the fridge for at least three days. I usually just reheat in the microwave but you can reheat in a saucepan too.
You can also freeze the leftovers. I usually freeze in individual containers so it's easy to defrost and reheat individual portions.
Recipe
Spiced Tomato and Tahini Soup (vegan)
Equipment
Ingredients
- 1 onion peeled and cut into wedges
- 550 g tomatoes quartered
- 1 red pepper cut into large chunks
- 1-4 garlic cloves not peeled, but the end cut off
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon chilli powder
- ½ teaspoon turmeric
- ½ teaspoon mixed herbs
- 1 tablespoon olive oil
- 500 ml vegetable stock
- 1 tablespoon tahini
- 1 lemon
Instructions
- Preheat the oven to 200℃
- Prepare the vegetables and put them on a baking tray. Scatter over the herbs, spices and oil then mix them together.
- Bake in the oven for about 20 minutes.
- Squeeze the garlic cloves out of their skins. Put all the vegetables in a blender along with the stock and tahini. Blitz till smooth.
- If the stock is hot you can serve the soup immediately. If you used cold stock then transfer the soup to a pan and heat through before serving.
- Squeeze the lemon juice onto the soup for taste when serving. I also like to add a little black pepper.
Video
Notes
Nutrition
More recipes you might like
If you're a fan of tahini, try one of these recipes:
- Sweet potato lentil and tahini soup
- Couscous stuffed aubergine with tahini sauce
- Green pea houmous
- Sea bass with tahini sauce
Keep in touch
Do let me know if you make this recipe or any of my other recipes. I love to get feedback from readers.
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K Bishop
Absolutely gorgeous! I wouldn't have thought to put tahini in a tomato soup but it really works.
Corina Blum
I'm so pleased to hear you liked this soup. Corina