This sensational tomato soup never ceases to impress when I serve it to guests; they think that you have spent ages preparing it !  Without the topping it’s a vegan soup but you may be able to source a vegan soft cream cheese as a substitute.

This recipe serves 4 but I usually double it as it can be kept refrigerated for quite a few days or can be frozen.

Time: 30 minutes

Serves 4

Ingredients

600ml vegetable stock (I use vegetable stock cubes)

2 tbsp olive oil

3 shallots (or one large onion)

1 stick celery

2-3 garlic cloves

Good handful of fresh basil – some for the soup, garnish and the cream cheese topping (below)

115 g split red lentils

400 g tin of chopped tomatoes

Topping (non-vegan unless you can source a vegan soft cream cheese):

100g soft cream cheese

Finely chopped fresh basil

Put the stock on to heat. Heat the oil in a large saucepan. Peel and chop the shallots, celery and garlic and fry gently for 5 minutes or until soft.

Rinse and dry the basil, reserving a few leaves for a garnish.

Rinse and drain the lentils and add them to the saucepan together with the stock and tomatoes. Bring to the boil, cover and simmer for about 15 minutes, adding a handful of basil leaves after 10 minutes

Blend the soup to a puree and season to taste with salt & pepper.

Topping:

Create a soft cream cheese and basil mix and add a dollop when serving (you may be able to find a vegan soft cream cheese option.). Beat the cream cheese in a small bowl and add finally chopped basil.

Alternatively, make some croutons to serve on the soup – cut pieces of bread in cubes and sprinkle with olive oil and garlic powder or a couple of crushed garlic cloves. Cook in a preheated over at 180C for 15 minutes

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