Basic Healthy Recipe

Vegan Tomato Soup with Rosemary

Average: 5 (3 votes)
(3 votes)
Vegan Tomato Soup with Rosemary

Vegan tomato soup with Rosemary - Super flavorful with spicy rosemary

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Health Score:
93 / 100
35 min.

Healthy, because

Even smarter

Nutritional values

In this smart tomato soup, we have optimized the topping. Instead of cream, which can contain unfavorable fatty acids, we have refined the soup classic with roasted tomatoes and rosemary.

With the vegan tomato soup, the immune system is supported in several ways: Essential mustard oils from celery fight pathogens and the vitamin C from tomatoes makes us all around fit. In addition, the lycopene contained in the tomatoes protects our body cells from damage by free radicals.

For a bit of crunch, sprinkle the finished soup with some coarsely chopped walnuts or pepitas which also provide healthy omega-3 fatty acids.

1 serving contains
(Percentage of daily recommendation)
Calorie124 cal.(6 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates13 g(9 %)
Sugar added4 g(16 %)
Roughage5.3 g(18 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K30.7 μg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.4 mg(29 %)
Folate105 μg(35 %)
Pantothenic acid1 mg(17 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium867 mg(22 %)
Calcium61 mg(6 %)
Magnesium39 mg(13 %)
Iron1.4 mg(9 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.9 g
Uric acid50 mg
Cholesterol0 mg
Complete sugar14 g


28 ozs Tomatoes
1 red onion
2 garlic cloves
1 carrot
4 ozs Celery root
2 Tbsps olive oil
2 Tbsps Tomato paste
20 ozs Vegetable broth
1 tsp sweet ground paprika
4 sprigs thyme
3 sprigs rosemary
4 ozs Cherry tomatoes
1 ½ tsps whole cane sugar
2 Tbsps white balsamic vinegar
cayenne pepper
How healthy are the main ingredients?
TomatoTomato pasteolive oilthymerosemaryonion

Kitchen utensils

1 Sieve, 1 Immersion blender

Preparation steps


Scald tomatoes with hot water, rinse, skin, quarter, core and dice. Push the seeds through a sieve and collect the tomato juice.


Peel and finely dice the onion, garlic, carrot and celery. Heat 1 tablespoon of oil in a pot. Sauté everything in it for 1-2 minutes over medium heat. Stir in tomato paste and fry briefly, then deglaze with tomato juice. Add tomatoes, vegetable stock and paprika powder.


Wash herbs, shake dry and add to soup except for 1 sprig of rosemary. Simmer everything over low heat for about 20 minutes, stirring occasionally.


Meanwhile, pluck needles from remaining rosemary sprig. Wash cherry tomatoes, pat dry, cut half of them in half. Heat remaining oil in a frying pan. Sauté all tomatoes briefly in it, sprinkle with 1 tsp sugar and caramelize lightly. Season with salt, pepper and half of the rosemary needles and set aside.


Remove the herbs from the soup. Finely puree soup and pass through a sieve. Bring to the boil again briefly and season to taste with remaining sugar, vinegar, salt and cayenne pepper.


Pour tomato soup into bowls and top with roasted tomatoes and remaining rosemary needles.