We’ve found it! The creamiest (and yet dairy-FREE) tomato soup recipe

One of the hardest parts about kicking off a plant-based or vegan diet is finding ways to enjoy the meals you're used to without scrimping on taste.

Foodie and blogger Amy Mulvaney is going vegan for the month of February, and she'll be sharing a whole host of simple, budget-friendly and – above all – tasty recipes with us throughout her journey.

First up – a creamy vegan tomato soup that takes less than 20 minutes to make.

"Keep it in the fridge and that’s lunch for the week sorted," says Amy.

Creamy Vegan Tomato Soup

Ingredients:

• 1 medium onion
• 2 cloves of garlic
• 2 cans chopped tomato (400g each)
• 1 tsp basil
• 1 tsp oregano
• 500ml vegetable stock
• ½ cup almond milk
• Salt and pepper to taste
• Option: 1tsp chilli flakes

Method:

1. Add the chopped onion and garlic to a pan with 1tsp olive oil. Cook over a low heat until the onions are browned and soft.
2. Add the chopped tomatoes, basil, oregano and chilli flakes, if using. Leave to sweat for 5 minutes.
3. Add 500ml of vegetable stock in boiling water and almond milk. Stir together and bring to the boil. Reduce the heat simmer for 5 minutes.
4. Add salt and pepper to taste.
5. Blend and enjoy!

 

Amy Mulvaney blogs about all things lifestyle, beauty and fashion over on What She Does Now.