It’s that time of year when the weather starts to get chillier I start to swap salads for soups.
My favourite soup by a long way has always been tomato. Whether it was a can of creamy tomato or a fresh chunky tomato and basil, tomato soup was one of my top comfort foods.
Since working from home I’ve been experimenting with making easy lunches and this soup is one of the easiest I’ve created and it really satisfies my comfort food cravings. I can prepare everything in 5-minutes, put it in the oven and go back to work while it cooks, blitz it in the blender, heat on the hob and I’m ready to go. It really is that easy! Best of all I can batch cook and freeze it for even easier lunches later on.
If you’re a soup fan check out this recipe for a creamy dairy-free tomato soup which is homemade but so simple anyone can do it!
Gluten Free | Dairy-Free | Vegan | Refined Sugar-Free
Time: 30-40 mins
Makes: 4 portions
- 6 medium salad tomatoes (preferably organic)
- 1 red onion
- 1 red pepper
- 3 garlic cloves
- 1 600ml jar of passata
- 750ml of vegetable stock
- 2 tbsp olive oil
- 100-200ml cashew or almond milk
- 1 tsp chilli flakes (optional)
- Salt & pepper
Peel garlic cloves, slice tomatoes in half, peel and chop onion into quarters and place onto a baking tray, drizzle with olive oil and season with salt and pepper and put into the oven for 20-30 minutes until softened.
Once vegetables are cooked, place them in a blender or food processor and add the passata, blend until smooth.
Once blended transfer to a large saucepan and add the stock until you reach the desired consistency. Then add the plant milk to add a little bit of creaminess. Personally, I like my soup quite thick and not too creamy so I use about 1L of stock and 100ml of milk.
Bring to the boil and then simmer, season with more salt and pepper and chilli flakes if desired.
Serve topped with crushed oatcakes or toasted nuts and seeds.