Vegan cream of tomato soup

After years of craving a creamy tomato soup (something seemingly impossible to find in the UK at ease and within an affordable budget) I finally decided to put together a super easy recipe so that I could have it whenever I fancied! It takes a total of 20 minutes to make and is completely delicious!

2 onions
4 garlic cloves
1 tbsp basil
750g passata
1 stock cube
1 tin of coconut milk

  1. Fry garlic and onions with basil in a splash of oil for 5 minutes.
  2. Add passata, coconut milk and a stock cube.
  3. Cook for another 10-15 minutes and serve. I drizzled a bit of vegan cream on the top of mine to pretend I’m fancy.
  4. This recipe is baby friendly but if you did want to add salt and pepper of serving for adults then this will give it a bit more flavour.

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