This is a lovely tomato soup that is super easy to make as it makes use of canned tomatoes. If you have the time, however, feel free to substitute with fresh, ripe, peeled tomatoes. This makes a good starter but can also be served for lunch or as a light main course, along with a toasted vegan cheese sandwich.
- 1 large onion, finely chopped
- 1 large crushed garlic clove
- 2 Tbs. all-purpose flour ( I used gluten free flour mix)
- 3 cups vegetable or vegan chicken flavoured stock
- 2 x 400g cans whole peeled plum tomatoes (including the juice)
- 1.5 teaspoons agave granules (or white sugar if you are not sugar-free)
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- 3-4 tablespoons nutritional yeast (or to taste)
Saute the onion and garlic in a pot until onion is translucent. Add a tablespoon of water when needed, to prevent it from catching. (This technique avoids using any oil, but if preferred, you could just use olive oil or vegan butter/margarine.) Add flour and stir to coat onions evenly. Add all other ingredients, give a stir to mix and bring to the boil while stirring to ensure that the flour doesn’t stick to the bottom of the pot.. Reduce heat and simmer for 40 minutes.
Allow to cool for 10 minutes, then either blend until smooth in batches in your blender or use an immersion blender stick. If using a blender, be sure to open the hatch on the lid and hold a dishcloth over the open hatch to allow for steam to escape and prevent a mini soup explosion:)
Return to the pot, stir nutritional yeast through and heat before eating. Feel free to add some fresh basil and soya cream, coconut cream, coconut milk, silken tofu or soya milk if a creamier soup is desired.