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  • 1 onion

  • 3tbsp olive oil

  • 1 carrot

  • 1 garlic clove

  • 2tsps tomato puree

  • 1 vegetable stock cube

  • 1 can chopped tomatoes (approx 400-500g)

  • 500ml water

  • 75ml dairy free milk

  • 25g dairy free margarine, melted

  • Handful of fresh basil leaves

  • Salt and pepper, for taste


  • Peel and chop the onions and carrots and peel and crush the garlic

  • Heat the olive oil in a pan and add the onions and garlic. (Note: The pan should be quite big as you will have to add most of the other ingredients later) Cook until the onions have softened. Add the carrots and cook for another 3 minutes.

  • Add in all the other ingredients apart from the margarine, milk and basil leaves

  • Stir and bring up to the boil

  • Turn down the heat, cover pan with lid and leave to simmer for about 15 minutes.

  • In the meantime, melt the butter and mix it with the milk in a bowl. Leave aside for later.  

  • Blitz your soup in the blender, until it resembles a smooth tomato sauce. Then add the milk and butter mix.

  • Finally add a little bit of salt and pepper and serve with the basil leaves

  • Enjoy!

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