Easy Vegan Tinned Tomato and Basil Soup Recipe

Vegan homemade tinned tomato soup recipe

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.

Vegan homemade tinned tomato soup recipe

Easy Vegan Tinned Tomato and Basil Soup
 
Prep time
Cook time
Total time
 
A cheap, creamy, comforting bowl of vegan tomato soup
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat the oil in a large saucepan
  2. Add the onion and garlic and fry for about 5 minutes, until soft
  3. Add the tinned tomatoes, tomato puree and stock, then season to taste with the salt and pepper
  4. Stir through and simmer for 10 minutes
  5. Add the basil, stir through and transfer to a blender and blend until smooth

*Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if you purchase through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post.


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Campbell’s Soup Limited Edition Andy Warhol Cans

warhol-campells-soup

You all know Andy Warhol’s Campbell’s Tomato Soup cans. Now those cans have been brought to life for a limited time.

Campbell’s are also offering everyone the chance to win their own ‘15 minutes of fame’ (or should that be 15 megabytes of fame?) by creating a recipe using a can of Campbell’s Condensed Tomato Soup.

The winner will receive:

a set of LE CRUESET cookware
a set of CAMPBELL’S LIMITED EDITION SOUP CANS
and a month’s supply of CAMPBELL’S SOUP

Also, the winning recipe will be professionally photographed and featured on the CAMPBELL’S website.

If you want to enter, you’ll have to be quick as the competition closes on Monday 14 October, with the winner being announced on Wednesday 16 October.

For more information and to enter the competition, visit the Campbell’s competition page.

So, am I entering the competition? Of course I am. When it comes to tomato soup, my recipes usually consist of:

1. Open can.
2. Pour into mug.
3. Microwave mug.
4. Drink soup straight from mug.

Or, if I’m feeling posh:

1. Open can.
2. Pour into saucepan.
3. Heat contents of saucepan.
4. Pour into bowl.
5. Drink with a spoon.

So I had to get creative. I decided to use the soup in a slow-cooked Quorn chilli and it was a delicious addition.

slow-cooked-quorn-chilli

Slow-cooked Quorn chilli (serves 6)

500g Quorn mince (or other meatfree mince), leave frozen
1 large onion, chopped
1 can Campbell’s Condensed Tomato Soup
1 can chopped tomatoes
2 cans kidney beans, drained and rinsed
2 cloves garlic
200ml water
1 red chill, chopped
2 tsp chilli powder
2 tsp cumin
salt and pepper

Put all the ingredients in the slow-cooker and heat on LOW for about 7-8 hours.

Serve with basmati rice, sour cream or yoghurt, and pitta bread.

Notes:

Quorn soaks up a lot of water, so if it seems really thick when you add everything, add more water.

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