"As a vegan, one thing I have really missed is the classic Heinz Tomato soup - no more.
This is creamy, warming and utterly delicious."
Vegan Heinz Tomato Soup
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Method
Step 1
Melt a large knob of dairy-free butter in a pot, with a little olive oil for flavour. Cut half a medium-sized white onion into large wedges and throw in, along with a can of chopped tomatoes of decent quality. Next, add as much vegetable stock as want, depending on how thick you prefer to have your soup. Turn the heat down to a low simmer.
Step 2
Stir in a generous pinch of brown sugar and a small splash of red wine vinegar. Add a few tablespoons of soy cream, some dried basil, half a teaspoon of smoked paprika, and salt and pepper to your taste. Simmer for half an hour or so, stirring every so often to check the consistency.
Step 3
Once it's nice and creamy and a little reduced, take it off the heat and let it cool. Pour into a blender on full whack for a couple of minutes until smooth, then return to the stove until heated through.
Step 4
Garnish with soy cream, fresh herbs (basil or parsley works well) and freshly milled black pepper.
Step 5
Enjoy!
Prep time 10mins
Cook time 1hr
Serves or Makes: 2
Recipe Card
ingredients
- 1 halved white onion
- 1 can chopped tomatoes
- 1 tablespoon soy cream
- 1 cup vegetable stock
- 1 1/2 teaspoon smoked paprika
- 1 dash red wine vinegar