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A thick, creamy (and sneakily protein-filled) tomato soup to put all other tomato soup recipes to bed. If you thought you didn’t like tomato soup, we’re certain you just haven’t tried the right one yet. (This one. This is the one!)

You will need

Serves 4

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 teaspoon fine ground salt
  • 4 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 2 sprigs thyme
  • 2 x 400g can peeled tomatoes
  • 1 large carrot, thinly sliced
  • 2 cups (500ml) veggie broth
  • 1 cup (250ml) almond milk
  • 1 x 250–400g can butter beans, drained and rinsed
  • 20 basil leaves, plus extra to serve
  • Black pepper, to taste


  • 1/2 loaf sourdough, cut into 2cm squares (Use gluten-free bread if needed)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic granules

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10 mins to prep

40 mins to cook

  1. Step 1

    Heat a soup pot over a medium flame. Pour in oil, and heat for 30 seconds, then add onion and salt and cook over a low flame for 3–5 minutes or until onion is soft and translucent. Add carrot, and cook a further 5 minutes, stirring occasionally. Add tomato paste and garlic and cook for a further 1 minute.

  2. Step 2

    Pour stock, tomatoes and thyme into the pot. Bring to the boil then simmer for 30 minutes.

  3. Step 3

    Meanwhile, get the croutons ready. Preheat the oven to 180℃. Add all ingredients to a bowl, mix well. Use your hands to really massage the flavour into the bread and then spread it out in a single layer on a baking tray. Once the soup has been simmering for 20 mins, put the croutons in the oven and bake for 15 mins.

  4. Step 4

    Once the soup has cooked, add beans, almond milk, basil and black pepper. Use an immersion or stick blender to blitz until smooth.

  5. Step 5

    Serve with crunchy croutons and basil. Enjoy!

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