Cream of Tomato Soup

 

Hi guys!

Here’s a vegan cream of tomato soup that’s so ridiculously easy that I had to include it. I did my Katsu recipe, my chilli all in the same week and sadly my phone was snatched out of my hands on an evening out, so I’ve lost the how-to parts but hopefully, my description will let you know exactly how to create this warming and lovely soup that you can throw together from things you have left over in the cupboard

Ingredients

  • Tomato (tinned)

  • Vine Tomatoes

  • Cherry Tomatoes

  • Tomato Puree

  • Vegetable Stock

  • Basil

  • Bay leaf

  • White Onion

  • Olive Oil

So when you make Italian sauce you use olive oil as a flavour not just as cooking oil, in fact, it’s kinda not the thing to do haha. But you can do what you like in cooking and I take the lessons I’ve been taught and meld them with what tastes good and there ya have it.

So first things first I’mma eat your brains! Not really I’m actually going to prepare some tomatoes I had leftover from the chilli. From the vine and some cherry, throw into a baking dish and add some veg oil, roast them on 200 c for about twenty minutes.

In a frying pan, start to brown some very fine white onions, I used half of one large white onion as I didn’t want the flavour to be too powerful. The roast tomato is the heart of this one. I added some tomatoes from the tin and about four tbsp olive oil, seasoning to flavour, a dash of chilli flakes which is optional and some bay leaves from my garden. You bring these to the boil and you then simmer until the liquid has basically evaporated, and then you add more water to the tomatoes. By this time the roasted tomatoes should be about done and you can peel them off their skins and set aside. Take out the bay leaf.

Wait till the liquid has again reduced down, this is the second time it should have done this and you will be left with sort of an oily puree. Leave to cool. Put everything into a container that you are safe to hand blend in, wizz it until your desired consistency, I fancied a heartier version than a very smooth soup as they just have more flavour.

Pop back into the original large saucepan now everything is whizzed up, cook until the thinner liquid is evaporated again and serve to your family. Add a dollop of delicious vegan cream and I gave a drizzle of rosemary-infused oil to the final.

Let me know how easy and tasty this is and comment below!

 
Joseph Harwood