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Velvety Vegan Tomato Soup

A deliciously simple vegan friendly, creamy tomato soup. Packed full of flavour and using many store cupboard essential ingredients.

Ideal for a light lunch or evening meal.

Ingredients

Method

STEP 1
Put a large pot on the heat with a generous glug of extra virgin olive oil.

STEP 2
Add in your diced onion as well as your minced garlic and chillies and cook off until fragrant and the onions starting to become translucent.

STEP 3
To this your four tablespoons of tomato puree and combine, letting this cook off for about 2 minutes.

STEP 4
Add in your two tins of whole tinned tomatoes and can of vegetable stock and stir.

STEP 5
Let this simmer for about 15 – 20 minutes to ensure all the flavours have combined.

STEP 6
While your soups cooking, rinse off your tinned cannellini beans until there’s no more gunk.

STEP 7
Add you basil leaves to the pot at this point as well as salt and pepper to taste.

STEP 8
Take your soup off the heat and add a teaspoon of sugar and your rinsed cannellini beans as well as an extra glug of extra virgin olive oil.

STEP 9
You can use a hand blender strain in the pot or carefully pour the mixture in a heat safe blender and pulse until smooth and velvety.

Serves 4