We used to have cream of tomato soup a lot when I was a kid, and my mum would make croutons out of toast to sprinkle on top. I wanted to replicate the kind of sweetness and creaminess of cream of tomato soup using cupboard staples, as I'm without a fridge right now (worst time for your fridge to die is vegan MoFo, fact).
I was really pleased with the results, it's tasty and really filling due to the beans used. Also super creamy and tomato-y!
Kinda cream of tomato soup
Ingredients (makes 4-ish portions)
A generous glug of good quality olive oil
1 medium onion, peeled and diced
3 decent sized cloves of garlic, finely chopped
1 tin of chopped Italian tomatoes
1 tin of butter beans, drained and rinsed
2 tbsp tomato paste
4 tomatoes, halved
2 cups of vegetarian chicken broth (I used better than bouillon but vegetable stock would be fine)
1 tbsp Italian mixed herbs
Pinch of salt and freshly ground pepper
2-3 tbsp tahini
Halve your tomatoes, place on an oiled baking tray, and bake for 10-15 minutes on gas mark 6. You don't have to bake them but I find it releases their sweetness.
Saute the onions until translucent, add the stock, tin of tomatoes and salt and pepper. Bring to a low boil, add the remaining ingredients except the tahini, stir, simmer for half an hour.
Remove from heat and wait a few minutes to cool a little before stirring in the tahini and blitzing with a hand blender.
Garnish with freshly grated nutmeg or basil. Enjoy!