For someone who specialises in sweet recipes, I’ve been making an awful lot of savoury dishes lately and I’ve actually really enjoyed mixing things up a bit. I feel like I’ve got a new lease of life over the past couple of weeks when it comes to my work and my brain is constantly overflowing with new recipe ideas and experiments! I’ve been shooting all the way until 6pm most days and just can’t seem to find enough hours to get everything that I want done- it’s crazy!
I was going to begin this post by talking about the cooler, Autumnal weather starting to creep in; however, I’m sat next to my window with bright sunshine beaming down onto my laptop screen as I write this. To be honest, I love soup regardless of the weather, so for me this recipe is fitting whatever the season. Cream of tomato soup is such a classic and something that I’ve loved ever since I was a kid. A delicious, warming bowl of Heinz tomato soup with a soft bread roll for dipping, was such a typical cosy, lazy lunch option.
Now, I love making fresh soups at home from scratch, as they’re literally so simple to prepare and you can whip up a huge batch to last you throughout the week. They’re also a good way to use up any leftover veggies that you have lying around the fridge and you can experiment with different flavour combinations to your hearts desire!
Whilst most tomato soups are probably vegan already, the ‘cream’ part of a classic cream of tomato soup can easily be substituted for a plant based option; like the pea milk I’ve used in this recipe. It’s just as creamy and just as delicious, if not more so! I love the richness you get from all of the cherry tomatoes, which is complimented by the freshness of the basil and subtle kick of chilli flakes.
Ingredients- Serves 2 people
- 300g cherry tomatoes
- 3 large tomatoes
- Tbsp olive oil
- 1/2 veggie stock cube
- 200ml Sproud Pea Milk
- 2 cloves garlic- crushed
- Black pepper and mixed herbs to taste
- Pinch chilli flakes- optional
- Handful Fresh basil and extra to garnish
- 2 tbsp tomato puree
Heat the olive oil in a frying pan and add the crushed garlic clove. Cook over medium heat until fragrant.
Slice the large tomatoes into chunks and cook these in with the garlic and cherry tomatoes as well. Continue to cook these until the tomatoes have burst and started to lightly brown.
Allow these to cool a little, then add them into a high speed blender along with the remaining ingredients. Blend until smooth and creamy, then adjust any seasonings to taste.
Gently warm the soup through and serve garnished with extra basil.