Remember the Vegetarian/Vegan Spelt-Flour Extra-Thin-Crusted Pizza? If you make the sauce for the pizza from scratch, you’re bound to be stuck with some sieved tomatoes…and here is how you may want to use them before they go bad!


I rounded up a couple of left-over veggies and added them to the soup – you may not want to use the ones I used, and you definitely don’t have to use any additional veggies! The sieved tomatoes will work just fine by themselves.


  • Servings: 1
  • Difficulty: easy
  • Print


  • 300 ml tomato soup
  • 1 tsp. olive oil
  • 1/2 carrot (optional)
  • 1/2 zucchini (optional)
  • 1 Tbs. tomato purée
  • 1 small onion
  • 1 garlic clove
  • 1 green onion
  • 200 ml vegetable stock
  • fresh basil
  • salt and pepper, to taste
  • 1 tsp. brown sugar


1. Heat up the olive oil in a pot, and add the chopped up onions, garlic clove and green onion. Roast until the onions are glazed, then pour in half of the vegetable stock.

2. When the vegetable stock starts to boil, pour in the sieved tomatoes and the Tbs. tomato purée. Bring to a boil.

3. Add chopped up veggies (if you are adding any, if not just skip this step).

4. Add salt, pepper, and sugar. Purée the soup if you dislike chunks in your soup.

5. Cut up the fresh basil leaves (leaving out two leaves for garnish) and mix into the soup.

6. Pour into your plate and enjoy with some bread, for example White Wheat-Free Bread That Will Make Your Tummy Sing With Joy.





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