(Soya) Cream of tomato soup

This is one of the simplest gluten and dairy free recipes but it is a definite winner. Taking inspiration from a food icon and an every day staple this soup is tasty and delicious.

POst 45 photo

I start by roughly chopping a punnet of fresh plum tomatoes. I used the mini ones. Although it can be tempting to use the cartons or tins of ready chopped tomatoes I think the fresh tomatoes are worth it as it tastes far better and gives the additional crunch from the tomato seeds.

Pop the chopped tomatoes in a pan with some fresh chopped basil and a little olive oil. Simmer gently on a medium heat for a few minutes until the tomatoes start to soften and release juice. I actually then add the stock cube to the tomatoes and let it start to dissolve in the oil with the tomatoes forming a sort of tomato / stock paste mix.

Then add boiling water and cook on a medium to high heat for approximately 20 minutes. Blitz with a blender to create a chunky hearty soup.

Stir through and serve with a healthy splash of single soya cream, I use the Alpro branded single soya as it’s a little less sweet than some of the others (in my opinion anyway).

Voila, a tasty creamy soup which will be as memorable as Andy Warhol’s favourite brand!

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