Keyword: cream of tomato soup, cream of zucchini soup, vegan cream of tomato soup, vegan zucchini soup, zucchini tomato soup
1tablespoonextra-virgin olive oil
2small bay leaves
Sea salt flakes and black pepperto taste
Extra virgin olive oilbalsamic vinegar, crusty bread – to serve
Sauté bay leaves, garlic cloves and onion in the olive oil in a large heavy-bottomed saucepan on medium heat.
When the onion start browning and turn soft, add the tomato, zucchini, thyme and oregano. Toss and cook on medium for 3-4 minutes until veggies start to gloss over.
Add vegetable stock. Mix well. Cover and simmer on medium-low for approximately 20 minutes. Remove from heat. Using a stick blender (or heat-proof jug blender), purée the soup until smooth.
Return to the saucepan. Season with salt and pepper. Add more stock if too thick. Gently heat for a few minutes until warmed throughout. Serve hot with a drizzle of extra virgin olive oil, balsamic vinegar and crusty bread on the side.
Soup can be cooled completely and frozen in freezer safe containers for 2-3 weeks. Cooled soup will keep well in a glass jar/container in the fridge for up to 3 days.