2 tbsp olive oil

1 sprigs, spring onion thinly chopped

3 garlic cloves chopped

400 g/ 14 oz/ 2 cups canned tomatoes, chopped

500 ml/17 ½ fl oz / 2 cups vegetable stock

1 tsp castor (superfine) sugar

50 ml /1 ¾ oz / ¼ cup vegan double (heavy) cream

1 tsp thyme

1 tsp basil


1.Heat the oil in a saucepan and fry the spring onion, for 8 minutes or until softened.

2.Add the garlic and cook for 2 more minuets, then stir in the tomatoes and vegetables stock and bring to the boil.

3.Simmer for 20 minuets then add the cream and blend until smooth with a liquidiser or immersion blender.

4.Taste the soup and adjust the seasoning with sugar, salt, pepper, thyme, and basil.

5.Ladle into polystyrene ‘take-out style’ container, and add a lid and you’re on the go.