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+ servings

Simple Store Cupboard Tomato Soup

Gluten-free, Dairy-free, Egg-free, Nut-free (if using butter beans), Soya-free
5 from 2 votes
Servings 8 -10 portions
Author Vicki Montague - The Free From Fairy


  • 3 tins good quality chopped tomatoes
  • 1 medium onion - chopped
  • 1 large carrot - chopped
  • 1 stick celery - chopped
  • 1 clove garlic - chopped and crushed
  • 1 tin butterbeans or a large handful of raw unsalted cashew nuts
  • 2 tins water or fresh chicken stock
  • 2 tsp Marigold vegetable bouillon - or a stock cube - if not using chicken stock
  • Large bunch fresh thyme and 1tsp dried mixed herbs or 2tsp dried mixed herbs
  • 1 tbsp dairy-free and gluten-free pesto - Sacla do one
  • Pinch ground cloves - optional but brings out the flavour


  • Place the onion, carrot and celery in a large saucepan with about 50ml of water and cook over a medium heat with the lid on until soft (you may need to add more water to prevent it burning) - about 10-15 minutes.
  • Allow the water to evaporate before adding the garlic.
  • Cook for about 30 seconds before adding the remaining ingredients.
  • Place the lid on the pan and simmer for about 10 minutes.
  • Remove the saucepan from the heat, take the bunch of fresh thyme out (if using) and using a hand-held blender or other machine, process the mixture until smooth.