Cream of Tomato Soup
The most comforting thing about a warm bowl of this tangy tomato soup on a frosty day is knowing that it's fresh and homemade. Simple ingredients, easily prepared for a classic cold-weather warmer.
- 1 tbsp oil
- 1 small onion diced
- 1 carrot finely diced
- 1 celery stick chopped
- 4 large fresh tomatoes
- 1 garlic clove crushed
- 1 tin plum tomatoes
- 1 small bay leaf
- 1 tbsp tomato purée
- 1 L vegetable stock
- 1 tbsp agave syrup or 1 tsp sugar
- 250 ml non-dairy milk or 60ml non-dairy cream
- 1 tsp salt
- 1/2 tsp black pepper
- To top fresh basil & non-dairy cream
Heat the oil in a large saucepan. Add the chopped onion and allow to soften for 3-4 minutes.
Add the carrot and celery and sauté for another few minutes until the vegetables have all softened and started to colour, then add the fresh chopped tomato and crushed garlic clove and cook through for 1-2 minutes.
Then add the tin of plum tomatoes, bay leaf, tomato purée (1 tbsp), vegetable stock (1L) and agave syrup (1 tbsp). Simmer for 20-30 minutes on medium heat until it has reduced by about a third, or until it is a thickness you're pleased with.
Once reduced, take out the bay leaf, mix in the milk (250ml) or cream (60ml) and season with the salt (1 tsp) and black pepper (1/2 tsp). Transfer to a blender and blend until completely smooth.
Pour into bowls, top with freshly chopped basil and swirl through a teaspoon of vegan cream and it's ready to enjoy.
Serves 4 as a starter or 2 as a main dish. Store in an airtight container in the fridge for 3-5 days for a ready-made lunch or dinner.