Tomato soup is just delicious this time of year, after a nice walk in the cool air with falling leaves all around. This recipe takes no more than 15 minutes which makes it a perfect quick lunch or dinner. I use canned whole tomatoes which give it a great deep flavour without taking a lot of cooking time and I add vegan cream to make it a little more smooth in flavour. Double it to feed more mouths and serve it with some chunky bread and hummus or vegan butter. We also love to make vegan toasties to have on the side. Hope you like it!

Malin x

Quick and Easy Vegan Tomato Soup

Serves 2.

INGREDIENTS:

1 brown onion, chopped

3 garlic cloves, roughly chopped

800 g canned whole tomatoes

A splash of water, to get the last juices out of the tinned tomatoes

2 tbsp tomato paste

1 vegetable stock cube

0,5 cup vegan cooking cream, I used oat based

Salt and black pepper, to taste

Garnish with:

Vegan cooking cream

Cracked black pepper

Fresh basil

METHOD:

Sauté the onion and garlic in a little oil over medium heat until softened, roughly 4-5 minutes. Transfer to a blender along with the remaining ingredients and blend until smooth. Pour into a pot and let simmer for 5 minutes to allow the flavours to come together. Tip: for ultimate ease sauté in a sauce pan or pot and simply reuse when warming the soup.

Garnish with an extra drizzle of vegan cooking cream, some freshly cracked black pepper and fresh basil or simply eat as is.

autumn dinner easy lunch quick soup tomato tomatsoppa winter