Tomato Soup

Recipe by: Derval O'Rourke

Vegan-friendly - and ready in half an hour.

Tomato Soup

SERVES

2

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

25

MINUTES

Ingredients

  • 1 tbsp extra virgin olive oil

  • 1 onion, finely chopped

  • 1 tbsp dried basil

  • 600g fresh tomatoes

  • ½ red chilli, finely chopped

  • A pinch of salt

  • 1 tin chopped tomatoes

  • 500ml vegetable stock

  • 1 tin cannellini beans, drained and rinsed

  • 1 tbsp vegan pesto to serve

Method

  1. Heat the olive oil in a large pan over medium heat.

  2. Add the onions and basil and cook for about 5 minutes, until softened. Stir in the fresh tomatoes, chilli and salt. Cover and cook for 10 minutes. Stir occasionally.

  3. Add the tinned tomatoes and stock to the pan and stir well. Cover and simmer for 15-20 minutes.

  4. Purée the soup with a hand blender until smooth.

  5. Stir in the cannellini beans. Return to the pan and heat gently.

  6. Ladle the soup into the warmed bowls and top each with the pesto.

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