Creamy San Marzano tomato soup!

Ingredients⠀

• 500 gram ripe tomatoes 

• 2 canned San Marzano tomatoes 

• 2 teaspoon tomato puree

• 1 Carrot⠀

• 1 Onion⠀

• 4 Garlic Cloves⠀

• 1/3 cup Olive Oil⠀

• 1 1/2 teaspoon Salt 

• Vegetable Stock to taste⠀

• Thyme⠀

• Rosemary ⠀

• Oregano⠀

• Vegan cooking cream (i used Flora professional plant 15% fat)

⠀

Fresh Pesto (blend all the ingredients in your mixer)⠀

• 75 gram of fresh basil⠀

• 100 gram of arugula, ⠀

• 50 gram parsley

• 50 gram of cashewnut or vegancheez

• Pinenuts, ⠀

• Garlic minced, ⠀

• Salt to taste⠀

• Black peper to taste⠀

• 50 ml olive oil⠀

• Some water if the pesto is too thick.⠀

 

Preperation:

-Heat the oil in a large pan, saute the chopped onions, garlic with the tomato puree and soften for a few mins over a low heat. 

-Add tomatoes, carrot, chopped oregano, thym and rosemary, then bring to a simmer. Let the soup simmer for 5-8 mins until the tomatoes have broken down a little. ⠀

-Mean while you can blend al the ingredients for the pesto and set aside.

-Now you can add some water with vegetable stock, a little bit of the vegan cooking cream and let it cook until al the vegetables are soft. ⠀

-Blend with a stick blender. Taste and adjust the seasoning. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little bit of vegan cooking cream and finish with basil leaves.

 

Bon a petite!