Aaron guides us through an easy and tasty take on the classic tomato soup in today’s recipe…
TIP: Chop the onion finely so it cooks faster and leaves the soup with a smoother texture. I used passata but you can use tomato juice or chopped tomatoes. If using chopped tomatoes you’ll need to blend them first to a fine liquid. If you want a traditional cream of tomato soup, leave out the beans.
2 500g packs of passata (or 2 tins of chopped tomatoes)
1 tin of mixed beans – drained
2 onions – finely chopped
1 veg stock cube
2 cloves of garlic – minced
250ml soya/oat/coconut cream
1 tbsp coconut sugar – or sugar of your choice (takes away any bitter flavours)
2 tbsp tomato puree
1/2 tsp pink/sea salt
1 tsp sage
1 tsp basil
season with black pepper
To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).
Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.
Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!
About the Author: Aaron is a successful vegan food blogger on a mission to prove that going vegan doesn’t mean going without. You can find him on www.aaroncaldervegan.com & Instagram @aaroncaldervegan