2 tbsp butter
5 cups freshly chopped tomatoes
1 onion, finely chopped
4 garlic cloves, finely chopped
1-2 cups vegetable stock
1 cup vegan single cream
2 tbsp tomato purée
2 tbsp cornflour for thickened
1 tsp salt
1 tsp black pepper
Melt butter gently in saucepan. Add onion and fry gently until softened (add garlic along with, if you are using).
Add ‘good’ tablespoon of flour and stir and fry on a low heat, stirring, until it’s a sandy texture. Be careful not to burn!!
Add the stock a little at a time, whisking to keep smooth, until all stock added. Then add tomatoes and tomato puree.Then gradually add your single cream and continue to stir.
Cover and simmer on lowest heat for 1/2 to 1 hour (depends how hungry you are) until tomatoes are well and truly softened and the colour is nice and even. Be sure to stir a good few times to prevent sticking.
You now need to sieve the soup, or even better liquidised the soup, or if you have a soup maker even better pour all ingredients and leave to cook if not then.pushing with the back of a wooden spoon, stirring and scraping to get all the juices through, then discard the pips, onion and peel.
Return to the heat for a minute or so and add basil, salt, and pepper to taste. Serves 2 to depending on bowl size and appetites!