This Creamy Tomato and Basil Soup is a fantastic low-calorie meal that’s perfect for any time of year. With just nine ingredients, it’s easy to prepare and makes for a great meal-prep recipe. Using ripe tomatoes ensures a vibrant flavor, while the addition of vegan cream gives it a luscious texture.
Ingredients:
- 900g (31.7 oz) ripe tomatoes, halved
- 1 onion, sliced into quarters
- 1 bulb of garlic (trim about 0.5 cm off the top)
- Olive oil
- Salt and pepper to taste
- 400ml (13.5 fl. oz) vegetable stock
- 1 handful of fresh basil, plus extra for serving
- 1 tbsp balsamic vinegar
- 125ml (4.2 fl. oz) vegan single cream, plus extra for serving
Method:
- Preheat the oven to 200°C (425°F).
- Prepare the vegetables: Place the halved tomatoes, quartered onion, and garlic bulb in a roasting tin. Drizzle with olive oil and season with salt and pepper, ensuring the tomato halves are cut side up and the garlic bulb is cut side down.
- Roast: Bake in the oven for about 35 minutes.
- Cool down: Remove from the oven and let the veggies cool slightly.
- Peel: Once cool enough to handle, peel off the skins from the tomatoes and onion, and squeeze the roasted garlic cloves out of their skins.
- Combine ingredients: In a large saucepan, add the peeled tomatoes, onion, garlic, vegetable stock, fresh basil, balsamic vinegar, and vegan cream. Season with salt and pepper to taste.
- Blend: Use a handheld blender to puree the soup until smooth (or blend in batches in a regular blender).
- Heat: Warm the blended soup over low-medium heat until hot.
- Serve: Ladle into bowls, garnishing with a swirl of vegan cream and a few basil leaves.
This creamy tomato basil soup is not only comforting but also incredibly satisfying! It’s perfect for meal prep—store it in an airtight container in the fridge for up to 3-4 days or freeze it for up to a month. Don’t hesitate to try this recipe; it’s sure to become a favorite that warms your heart!