This homemade tomato and basil soup recipe is a very simple recipe to make a basic favourite, if you like to make your own soup now and then, rather than always opening a tin.
Before cooking, read up on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures.
You only need a few ingredients including fresh ripe tomatoes, onion, garlic, good veggie stock, fresh basil and balsamic vinegar (splurge on this for taste, you only need a little and it keeps well). The ‘creaminess’ comes from vegan cream, which you can then swirl on top as well.
If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.
Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.
Before cooking, read up on kitchen safety for people and pets.
For days when you just want a tinned soup, Heinz now offer a plant-based cream of tomato soup. It’s sold in stores and (made with soy cream) it seriously tastes just the same. You would never know the difference.
For small cafes and hotels that prefer to support artisan home-grown companies, Suma sell multi-packs of canned soup online. This is not ‘creamy’ but just add a can of plant milk to each can you cook, to transform it into ‘creamy soup’ to serve.
