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
- 1 x Tin of Cannellini Beans (200g drained)
- 2 x Tins of Mutti Peeled Tomatoes (800g)
- 1 x Large Spanish Onion – Diced
- 4 x Tablespoons of Mutti Tomato Puree
- 1 x Potts Vegetable Stock Can (500ml)
- 1 x Teaspoon of Sugar
- Garofalo Extra Virgin Olive Oil
- Salt & Pepper
- 20g of Basil Leaves
- 4 x Cloves of Garlic – Minced
- 2 x Red Chillies – Minced
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.
STEP 7
Add your 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