creamy tomato soup

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.

When I first became vegan back in 2006, I really missed creamy tomato soup. Not the fresh, chunky type, but the canned one, packaged with the famous red label. I created this simple version that uses just five ingredients, for when you just need that familiar, comforting bowl of soup.

Serves 4

Suitable for freezing

1 tbsp sunflower oil

1 small onion, diced

1 x 400g (14oz) can of good quality chopped tomatoes

500ml (2 cups) hot vegetable stock

pinch of granulated sugar

about 4 tbsp soya single (light) cream

generous pinch each of sea salt and black pepper

EASY TIP

Blitzing the soup in a high-powered jug blender will make it extra creamy. If you don’t have a high-powered blender, use a stick blender but blitz for a little longer to ensure it is smooth.

In a large pan, heat the oil and onion over a medium-high heat for 2–3 minutes until softened but not browned.

Add the chopped tomatoes, vegetable stock and sugar, then simmer for 15 minutes.

Pour into a high-powered jug blender and blitz on high until completely smooth, or use a stick blender.

Season to taste with salt and pepper, then ladle into bowls. Swirl through the soya cream, about a tablespoon per bowl.