Name: Cal’s Tomato Soup
Total time: 20 min
Yield: Serves 2
Ingredients: salt and pepper; 750 g cherry or baby tomatoes (without the vine); fresh basil (optional); 5 garlic cloves; 100 ml veggie stock (around ¼ stock cube dissolved in 100 ml boiling water); extra virgin olive oil, for drizzling (and extra for the top, optional); ½ lemon; baking paper (not an ingredient but something you may have to go to the shops and get); 2 slices sourdough bread; 1 tsp dried mixed herbs; 150 g (about ½ block) silken tofu; 1 tbsp red miso paste; 2 tbsp tomato paste

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

A tomato soup. I’ll say, loud and proud, this is my favourite variation of a soup. And it’s one I believe all of you are going to absolutely adore. I don’t want to oversell this, so I’ll shut up and let’s cook.

Proper grub.

Ingredients

baking paper (not an ingredient but something you may have to go to the shops and get)
750 g cherry or baby tomatoes (without the vine)
5

Dinner
Vegan
Soup

Method

Oven. On. 200°C (fan 180°C/gas mark 6). Please. Thank you. Right, get the tomatoes on a baking tray lined with baking paper, then take the garlic cloves but don’t peel them and shove them straight onto the tray. Season with salt and pepper, drizzl

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