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.