Creamy Tomato and Basil Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 800g canned crushed tomatoes
• 500 ml vegetable stock
• 1/2 cup plant-based milk (almond, soy or certified gluten-free oat)
• 1/4 cup basil fresh, chopped
• Salt and freshly ground black pepper to taste
• Sugar (a pinch, to balance the acidity of the tomatoes)

Preparation steps

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the chopped garlic and cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, vegetable stock and pinch of sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
4. Remove the pan from the heat. Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
5. Return the soup to a low heat. Add the plant-based milk and half of the chopped fresh basil. Reheat gently without boiling.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with remaining fresh basil and a drizzle of olive oil if desired.