In this Vegan Tomato Cream we find a combination of fresh roasted tomatoes and canned crushed tomatoes for perfect taste and texture. Fresh basil and broth are just the right amount for the perfect balance.
Total Time:28 minutes
1 can (450 ml) crushed Italian tomatoes
1 cup cherry tomatoes (which you will have roasted in the oven)
1 cup of vegetable broth
1 tsp of sugar
2 tbsp of fresh basil
1 tbsp olive oil
1/2 cup soy cream (I use Belsoy brand soy cooking)
Preheat the oven to 400 ˚ F. put the cherry tomatoes on a baking sheet add olive oil and roast in the oven for 15 minutes
Place roasted tomatoes, canned tomatoes, broth and sugar in a medium saucepan. Bring to a boil; cover, lower the heat and simmer for 5 minutes.
Remove from fire; Using a hand mixer, grind the soup to the desired texture
Add the basil and soy cream, mix well.
Pour into soup bowls garnish with fresh basil, croutons, cherry tomatoes and vegan cheese if desired.