Monday, 30 July 2018

Vegan Cream of Tomato Soup

Vegan Cream of Tomato Soup

Cream of Tomato Soup is one of those comfort foods that I have missed since going plant based with my diet. I was so clueless when it came to adapting recipes to a plant based lifestyle, I didn't evem know where to start or begin. It has now been a few years now since being completely meat and dairy free that I can officially say that I think I have got the hang of it now (or so I like to think). I like to find recipes that I would have eaten before and try adapting them to my own taste and try to be a bit creative with it.

I love all kinds of soups, espcially vegetable soup and this is why I tend to make a lot of vegetable stews. Cream of Tomato Soup is one that I have not touched since going vegan and I have really missed it - I can remember stocking my cupboards with the Heinz Variety which were mainly eaten when I was ill or on a cold cosy night and wanted someting warming with bread and lashings of butter, yum. So being able to create this soup to adap my own lifestyle is an absolute life saver and I can also bulk cook for whenever I fancy any!

Vegan Cream of Tomato Soup Ingredients

The Ingredients you will need:

  • x2 390g Chopped Tomatoes with Basil and Oregano.
  • 1 Carrot finely chopped.
  • 1 large Onion finely chopped.
  • Two Garlic Cloves or Garlic Salt equivalent.
  • x2 Vegetable Stock Jellies in 960ml boiling Water.
  • 4 tbsp Oatly Creme Fraich.
  • 2 tbsp Tomato Puree.
  • Frylight, Spray Light or any low fat sprays.

Vegan Cream of Tomato Soup

Vegan Cream of Tomato SoupThe Method

  • You will need to start by prepping your onion and carrots. These will need to be finely chopped so you can combine the rest of ingredients, which will be blended later.
  • Spray a pan with fry light or any healthy spray of choosing and put onto a high heat.
  • Add your onion to the pan and fry off for 5 minutes until softened, set the pan to medium half way through.
  • Add your garlic cloves or garlic salt into the pan and fry off for another 2 minutes, so the onions soak up the flavour of the garlic.
  • Add the chopped carrots and fry off for 2 minutes, adding more spray if necessary.
  • Throw in the rest of the ingredients - stock, pasatta and tomato puree and bring to a boil.
  • Once it has been bought to a boil, turn the heat down to a low-medium and leave on a simmer for at least 40 minutes to allow the mixture to reduce and for the flavours to infuse.
  • When finished boiling, add the Oatly creme fraich and blend altogether to create a really creamy consistency.
  • Add salt and pepper to taste - although I found this didn't need extra seasoning.

Vegan Cream of Tomato Soup
This is honestly one of the tastiest and delicious soups I have ever made, apart from my vegetable soups, etc. I am so glad I am able to satisfy my craving for a soup that I couldn't of otherwise had being on a plant based diet. So if you have any allergies, this will definitely be right up your street.

It is so quick and easy to make and uses cheap and minimal ingredients, a lot goes a long way. For my portion size, I think I have around 6-8 portions of soup depending on how hungry I am. I tend to have less if I am having it with bread.

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