Creamy tomato soup
Preparation : 10 min.
Cooking time : 30 min.
4
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1 medium onion, peeled and roughly chopped
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1 medium carrot, roughly chopped
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1 large potato, peeled and cubed
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1 stick of celery, roughly chopped
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2 tbsp light and mild olive oil
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2 tbsp plain flour
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750g approx ripe full flavoured tomatoes, roughly quartered
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3-4 sprigs parsley
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150ml concentrated vegetable stock
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500ml (approx 1/2 carton) Alpro soya Alternative to Milk (Chilled)
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250ml carton Alpro soya Alternative to single cream
Sweat the onion and root vegetables in the olive oil for 3-4 minutes to soften slightly. Stir in the flour, tomatoes and parsley and stock. Stir and bring to a gentle simmer. Cover pan and cook for about 20 min. or until the vegetables are tender.
Add Alpro soya alternative to milk and pass liquid and pulp through a sieve pushing the potato through to give a smooth, creamy soup.
Stir in the Alpro soya alternative to cream and warm through without boiling.
Serve garnished with basil.
Variations: Use 400g can chopped tomatoes in juice for a speedy alternative. For less creamy consistency replace the Alpro soya alternative to cream with Alpro soya alternative to milk.
350 calories per portion
not suitable for freezing