Tomato soup is loved for its rich and often creamy texture, which is made when the juicy red fruits are combined with cream.
While many are made using fresh tomatoes, this six-ingredient recipe utilises passata which is much more affordable at less than £1 per jar.
Sharing the formula on his blog “Healthy Living James”, the founder, who is a fully qualified health coach claimed that it takes just 10 minutes to make.
He said: “This deliciously flavour-packed creamy tomato soup is vegan, gluten-free and dairy-free! Plus, you’ll probably have most of the ingredients to make it in your cupboard already.
“It’s perfect for a quick lunch or dinner when you’re short on time, or it can also be made and frozen ahead for another day!”
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- One red onion
- Two garlic cloves
- One tablespoon of dried basil, oregano or marjoram
- 690g jar of tomato passata
- One heaped teaspoon of vegetable stock powder
- Two heaped tablespoons of single/double cream or coconut yoghurt
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Making the soup couldn’t be easier in just two simple steps – cooking the onions, and simmering the sauce.
Start by evenly dicing the onion before heating some oil in a large frying pan.
Finely dice the garlic and throw into the pan followed by the basil and vegetable stock powder.
Stir until the onions have softened, then pour in the passata and cream. Leave to simmer for two to three minutes to allow the flavours to combine.
James recommended adding some chilli flakes for an added kick or topping the soup with some homemade croutons for a more luxurious dish.
He said: “This is a great recipe for batch cooking, the quantities could even doubled for batch cooking and any leftovers could be stored in the fridge in an air-tight container for a few days. You could also freeze this recipe – to serve, just defrost and reheat until piping hot!”
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