Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften. Season well with salt and pepper (approx. 1 teaspoon of each to start with).
Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble. Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
Speed: For the quickest results, chop the onion first and start frying this while preparing the other ingredients. If you're not in a rush, by all means allow the tomatoes to cook down more before adding the stock (or you could even roast the tomatoes first).Tomato variety: You'll get the best flavour from good-quality tomatoes that are fully ripe. Plum tomatoes such as Roma or San Marzano would be good options.Tinned tomatoes: Fresh tomatoes are great, but you could easily substitute a similar amount of good-quality tinned tomatoes.Nutritional yeast: A few tablespoons of nutritional yeast will help give the soup a cheesy note.Sharpness: If you want some tang, add a little vegan balsamic vinegar or a squeeze of lemon juice.Salt and pepper: These really bring out the flavour of the tomatoes, so start with 1 teaspoon of each but add more to taste if necessary. Gluten-free: This soup will be 100% gluten-free provided you use a stock that is certified or labelled as such (or just use water and a little extra seasoning).Storage: Store the soup in the fridge for up to four days or freezer for up to six months.* The nutrition info below is for one serving, based on a total of four servings.
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