Fresh Tomato & Wholemeal Bread Soup
Serves: 4
Ready in: 15 to 30 mins
Cost Cutting Eco Friendly Freezes Well Quick Make
Ingredients:
1 tbsp rapeseed oil1 large onion
800g fresh tomatoes
1 lt vegan vegetable stock
4 medium slices of
wholemeal bread
25g pack basil
method:
- Heat the oil in a large saucepan and fry the onion for five minutes. Add the tomatoes, cover and cook for a further five minutes. Stir in the stock and bring to the boil.
- Roughly tear up the bread and add to the soup. Simmer for five minutes. Add the basil and purée with a hand blender or in a food processor. Season to taste.
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