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Ingredients
- 1 pack Naked Tofoo
- 450g tomatoes on the vine
- 100ml olive oil plus extra for frying
- 1 onion
- 2 cloves garlic
- 3 tbsp tomato puree
- 400g tin plum tomatoes
- 500ml vegetable stock
- 2 large handfuls basil
- 100g vegan cream cheese
- Vegetable oil
- 2 tbsp cornflour
Get started
- Preheat the oven to 220°C/200°C fan.
- Cut the vine tomatoes in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt then roast in the oven for 30 minutes until caramelised.
- Chop the onion and garlic and place in a deep saucepan with a glug of olive oil then fry until softened.
- Add the tomato puree and cook for a couple of minutes on a medium heat, stirring continuously.
- Add the plum tomatoes and vegetable stock and simmer on a low heat until the vine tomatoes are ready.
- Once the vine tomatoes are ready place in the pan with a handful of chopped basil and the cream cheese.
- Season to taste with salt and pepper then blitz to a smooth soup with a hand blender.
- Keep warm whilst you make the Tofoo croutons.
- Heat a deep frying pan and fill with 1.5 inches vegetable oil.
- Cut the Tofoo into small cubes then coat with cornflour. Shallow fry in the oil then place on a piece of kitchen paper to drain.
- To make the basil oil dressing, place the remaining basil leaves and 100ml olive oil in a small food processor and blitz until smooth. Season with salt to taste.
- Toss the Tofoo croutons in the basil oil then serve on top of the warm soup.
