Cream of Tomato Soup
VEGAN CREAMY TOMATO SOUP
When I was young and sick, I always without failed craved Heinz cream of tomato soup. So, it was my mission to make a plant-based whole food version, and if I do say so myself It is so delicious!
This recipe is super easy and using everything from your pantry. If you want to make it EVEN better, use fresh tomatoes and roast them.
INGREDIENTS
1 brown onion, Finley sliced
3 cloves garlic, minced
2 tbsp tomato paste
2x cans tomatoes (I like using the peeled Roma tomatoes but you can use chopped)
1 can white cannelleni or butter beans
1 cup plant based milk (no sweetener)
2 cups vegetable stock
Handful fresh basil
1 tsp chilli (optional)
1 tsp coconut sugar
1 tsp sea salt
DIRECTIONS
Heat a large pot with oil.
Add in onion and a pinch in salt, cook for 3 or so minutes or until onions have softened.
Add in tomato paste, garlic and chilli and cook for a further minutes.
Add in tomatoes, stock and coconut sugar and bring to the boil, then to a simmer for 15-20 minutes.
Then either with an immersion blender or transfer to a heat proof blender, and add in the milk, beans, basil and salt and pepper to taste. Blend until smooth.
Transfer back into pot and reheat, serve with some crunchy sourdough or your choice of bread.