• 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 450g pack vittoria tomatoes, cut into quarters
  • 700g jar passata
  • 250ml stock
  • 1 - 3 teaspoons sugar
  • freshly ground black pepper
  • 1 large pot basil, leaves torn
  • 2 tablespoons single cream or 4 tablespoons of soya single cream

A good simple recipe, this, perfect for a rainy spring day. I seem to have developed a cold, so something warm for lunch was a must, and this creamy tomato soup is quick enough to make with low energy levels, and awesome enough to perk you up. I’m beginning to sound like an advert. Vegan when you use soya cream (and you can double up soya cream and still keep the fat content the same) – a brilliant comfort lunch.  Based on a simple recipe from Sainsbury’s online, and pretty cheap apart from the tomatoes (which are worth investing in, as it’s mostly all you taste!). Here we go…

Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4

Nutritional info: (per 1/4, 350g approx) 138 kcal 18g carbs 6g fat 3g protein


For a change, soften the onion in a large pan in the sunflower oil.

While this is happening, quarter all your lovely tomatoes

When the onions are softened, add the tomatoes, passata, and stock.

bring to the boil and simmer for 10 minutes. Then blend. Mmm. Blendy.

Add the sugar to taste (3 was just right for me)

Tear in your basil and simmer for 5 minutes more

Then, just before serving, stir through the cream.

Mmm… creamy.