creamy tomato soup
TOTAL TIME
20 minutes
PREP TIME
5 minutes
COOK TIME
15 minutes
MAKES
4 servings, about 1 cup (250 ml) each
FREEZE
Excellent
VEGGEMO FLAVOUR
Original

2 tbsp (30 ml) extra virgin olive oil
1 cup (250 ml) chopped onion
1 1/2 tbsp (22 ml) minced garlic
3 tbsp (45 ml) tomato paste
1 x 28 oz (796 ml) can plum (or San Marzano) tomatoes
1/2 cup (125 ml) vegetable stock
1/2 cup (125 ml) Veggemo Original
Salt and cayenne to taste

Garnishes

Herbed croutons

1. Heat oil in saucepan over medium-low heat. Add onions and garlic and cook, stirring occasionally, without browning, until softened. Stir in tomato paste and cook for one minute longer.

2. Add tomatoes and break them up slightly in the pan with a wooden spoon. Cover and cook until tomatoes are very soft, about 5-10 minutes. Puree tomato mixture in pot with immersion blender (or let cool slightly and puree in batches in blender and return to pot).

3. Stir in vegetable stock and Veggemo. Season to taste with salt and a pinch of cayenne. Garnish with croutons.