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.
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
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.
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