Ingredients

Suitable for Vegans

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

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Roasted Tomato Soup with Tofoo Croutons

Serves 2 • Prep 15 min • Cooking

Roasted Tomato Soup with Tofoo Croutons
Ingredients

Suitable for Vegans

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

Method

Underline

1. Preheat the oven to 220°C/200°C fan.

2. 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.

3. Chop the onion and garlic and place in a deep saucepan with a glug of olive oil then fry until softened.

4. Add the tomato puree and cook for a couple of minutes on a medium heat, stirring continuously.

5. Add the plum tomatoes and vegetable stock and simmer on a low heat until the vine tomatoes are ready.

6. Once the vine tomatoes are ready place in the pan with a handful of chopped basil and the cream cheese.

7. Season to taste with salt and pepper then blitz to a smooth soup with a hand blender.

8. Keep warm whilst you make the Tofoo croutons.

9. Heat a deep frying pan and fill with 1.5 inches vegetable oil.

10. 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.

11. 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.

12. Toss the Tofoo croutons in the basil oil then serve on top of the warm soup.