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+ servings

Store Cupboard Tomato Soup

Gluten-free, Dairy-free, Egg-free, Nut-free (if using butter beans), Soya-free
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


  1. 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.
  2. Allow the water to evaporate before adding the garlic.
  3. Cook for about 30 seconds before adding the remaining ingredients.
  4. Place the lid on the pan and simmer for about 10 minutes.
  5. 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.