Aah, tinned tomato soup. Or, more specifically; aah, Heinz Cream of Tomato Soup. Everyone loves cream of tomato soup, don’t they? I have it when I’m ill, when I’m hungover and it was all I could face when my house got burgled a few years ago (well, soup and alcohol, anyway). In fact, it’s more of a comfort blanket than a soup, really. I suspect it’s because I don’t see tomato soup as an ‘everyday’ soup, I don’t make homemade tomato soup very often and, if I do, it’s usually ‘tomato and something’, rather than just tomato.
But I had a few tins of chopped tomatoes taking up room on the kitchen worktop, so I decided I’d make a homemade tomato soup. I wasn’t expecting it to turn out like Heinz because mine would be a vegan version and therefore it wouldn’t contain any cream. I’d thought about thickening it with cashews but, thanks to my Froothie Optimum G2.1 high powered blender, it turned out beautifully creamy and smooth without needing to add any thickeners (I know it doesn’t look silky smooth in the photo but, trust me – it is).
You could, for a creamier taste, replace half the stock with soya milk (or dairy milk if you’re not fussed about it being vegan), but I don’t really think it’s necessary and I only swirled on a bit of soya milk for a prettier photo.
A cheap, creamy, comforting bowl of soup; even if you don’t need comforting.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 2 400g cans chopped tomatoes
- 1 tbsp tomato puree
- 500ml vegan stock
- A few basil leaves, torn
- salt and pepper
- Heat the oil in a large saucepan
- Add the onion and garlic and fry for about 5 minutes, until soft
- Add the tinned tomatoes, tomato puree and stock, then season to taste with the salt and pepper
- Stir through and simmer for 10 minutes
- Add the basil, stir through and transfer to a blender and blend until smooth
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