Cream of Tomato Soup

A rich creamy soup that does it dairy-free!

Serves: 
4
Time: 
30 minutes including preparation time
Diabetic friendly
Gluten free
No sesame
Reduced fat
Reduced sugar
Ingredients: 

Oil spray OR 1 tsp olive oil
1 onion
3 cloves of garlic
2 medium sweet potatoes, peeled and chopped into medium-small chunks
2 tins of plum tomatoes
250ml/9fl oz water
1-2 tsp vegan bouillon powder or 2 Green Oxo
A handful of fresh basil, OR ½ tsp dried basil
1 or 2 handfuls of cashew nuts, ground fine OR 2 tbsp cashew butter, eg Meridian brand
Sea salt
Black pepper
 

Method: 

1. In a medium-large saucepan, heat the oil or oil spray. Sauté the onion in the oil until it starts to soften. Add garlic and sweet potato pieces. Sauté for another 2-3 minutes, adding a little water to stop it sticking if necessary.

2. Add the tomatoes and water plus bouillon to the saucepan. If using Green Oxo, crumble them into the mixture. Add the herbs.

3. Bring to the boil then reduce heat and simmer for 10-15 minutes or until potatoes are soft.

4. Blend soup, adding the ground nuts or nut butter. Bring to the boil and add a little more stock if it is too thick. Taste for seasoning, adding salt if desired.

Your rating: None Average: 4 (1 vote)

Comments

Submitted by lynne lambert on April 9, 2012 - 10:54am.
4

I nice thick soup, I made it with butternut squash because I did not have sweet potato and I added a tablespoon of tomato puree to make it a bit more tomatoey. I will make it again.

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