Tomato Soup

I used to really like Heinz tomato soup, and I thought I’d miss it since changing to a vegan lifestyle, but it’s pretty easy to make your own. I used the following;

Yield; Four servings Cook time; 30 minutes (approx)

  1. One onion, diced
  2. Two sticks of celery, diced
  3. Three cloves of garlic, minced
  4. Two 400g/14oz tins of good quality chopped tomatoes, or use fresh if you prefer
  5. 500ml vegetable stock
  6. 150ml nondairy cream
  7. Two tablespoons of tomato puree
  8. One teaspoon of both basil and oregano
  9. Salt and black pepper to taste
  • Heat a tablespoon of oil in a pan over a medium heat. Cook the garlic for a minute before adding in the onion and celery.
  • After about five minutes add the tomato puree and cook for two minutes before adding in the tomatoes, stock, herbs and season with salt and pepper (personally I felt there was enough salt in the stock, so I didn’t add any). Increase the heat to a simmer and cook covered for twenty minutes.
  • Once everything is cooked, blend well with an immersion blender before stirring in the cream.

I served mince with a grilled cheese sandwich. I’ve found that Violife works well for this because it melts really nicely.

Bye for now 🙂

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