Cal’s Tomato Soup

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

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
Soup
Vegan

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