About the Recipe
This comforting soup blends the natural sweetness of cherry tomatoes and carrots with a creamy plant-based finish. Packed with vitamin A, antioxidants, and fibre, it’s a nourishing choice for supporting immune health and glowing skin. Optional pumpkin seeds add a delightful crunch and extra nutrients, making this a simple yet wholesome meal.
Ingredients
1 tablespoon olive oil
2 onions roughly chopped (optional)
2 carrots roughly chopped
3 cloves garlic sliced
2 tablespoons tomato purée
300g tomatoes (I use whole cherry tomatoes as they’re sweeter)
1 vegetable stock cube dissolved in 200ml water
200ml plant milk
Pumpkin seeds (optional)
Preparation
Heat the oil in a large saucepan over medium heat and add the onions and carrots; simmer for 5 minutes until starting to soften. Add the garlic, tomato purée and tomatoes, stir and cook for 2 minutes until fragrant.
Pour in the vegetable stock and oat milk, bring to the boil, then cover with a lid and simmer for 10 minutes until the vegetables are soft. Pour the mixture into a high-speed blender and blitz until smooth.
Return the blitzed soup to the pan and season with salt, lots of cracked black pepper and dried red chilli flakes (optional). Heat until warm and serve with a drizzle of oil, a sprinkling of pumpkin seeds and basil, if you like.