My obsession with tomatoes continues and this is such an easy and wholesome recipe that it’s become one of the favourites in my repertoire of weekly meals. This has always been a hit with friends who come over for lunch and everyone who’s tried it asks for the recipe. It’s filling, warming and a dish that everyone will love! It’s pretty versatile too and can be used a creamy pasta sauce if you fancy something more substantial. Give it a go and let me know what you think, I hope you love it as much as I do!
The Ingredients – Serves 4
- 2 cans chopped tomatoes
- 1 large carrot
- 1 medium white onion
- 1 vegetable stock cube
- 1/2 pint water (you can substitute with plant milk to make it extra creamy if you want)
- 1 pack fair trade cashews
- 2 cloves garlic
- 1 teaspoon dried basil
- Sprinkle of cracked black pepper
Chop your onion and carrot (you might want to peel your carrot first, but you don’t have to) into small chunks, and crush or finely chop your garlic cloves. Add to a large pan with all the other ingredients – we just bung everything in together.
Bring to the boil, then simmer for around 20 minutes or until the carrot and onions are soft.
Turn off the heat and allow to cool for as long as possible, then blend until smooth. You can add more or less water depending how thin or thick you like your soup.
Serve with your favourite crusty bread. I personally love to have fresh olive bread or sourdough with mine. You can also switch it up by adding to pasta as a creamy pink sauce, along with a side of garlic bread and a glass of your favourite wine.