Creamy Tomato Soup – Quick and Easy – No dairy, No oil

When you are pushed for time and you don't have many fresh vegetables on hand, this is a quick and easy vegan soup to make from onion, garlic and pantry items. Serve it with a slice of hearty whole grain bread, and it is a super filling plant based meal too.

2 onions - peeled and diced

5 cloves garlic - peeled and sliced

1 - 1 1/2 litres vegetable stock

3 400g cans diced tomatoes

2 tbsp tomato paste

1 cup plant milk of your choice (I used oat milk)

Seasonings

1 tbsp maple syrup

2 tsp low salt miso

2 tsp dried basil (or any mix of Italian herbs) - or use a bunch of fresh basil, if you have it

ground black pepper (to taste)

In a large pot, add the onions and about 1/2 cup of the stock. Cook on high until the stock is boiling, then turn down to medium. Continue cooking until the onions have softened, stirring often. Add additional stock as needed to stop the onions from sticking.

Once the onions have become soft, add the other ingredients. Add only about a litre of the stock at this stage, so you can check on the thickness of the soup before deciding whether to add it all,

Bring the soup to the boil, then turn down to medium and continue cooking for about 5 minutes. Taste to check seasoning, and add more seasoning if desired. Add more stock if needed, to thin the soup.

Blend the soup with a stick blender. Alternatively, blend with a jug blender, or leave the soup chunky, according to your preferences.

Serve immediately. Leftovers can be stored in the fridge for up to a week, or frozen for up to 6 months. Makes 6 servings.

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Creamy Tomato Soup – Quick and Easy – No dairy, No oil