Vegan Tomato Soup

Vegan Tomato Soup

Ready in 20 min Ready in 20 min
Serves 4 Serves 4


  • 3 cans of Peeled Tomatoes
  • 2 tbsp. Tomato Paste
  • 1 L Vegetable Bouillon
  • 5 dl already boiled Macaroni
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1 tbsp. Vinegar
  • 1 Ciabatta Baguette Bread
  • 2 tbsp. Vegan Green Pesto
  • 150 g Emborg Plant-based Mozzarella-Style Slices

Try this delicious vegan tomato soup by following these simple steps: 


Warm canned tomato with tomato purée and powerful vegetable bouillon.

Blend soup and add pre-boiled macaroni and season with salt, sugar and vinegar.

Toss in freshly chopped parsley.

Cut the ciabatta baguette bread by the length and butter with pesto, then add Emborg Plant-based Mozzarella-style slices and grill in the oven (until the cheese is melted).

Serve tomato soup with the ciabatta baguette and top with more pesto.

Voilá - a nice and tasty meal!