Creamy Tomato & Bean Soup

Ingredients - serves 4

1100g cherry tomatoes

3 cloves garlic

10ml rapeseed oil

1/2 tsp dried basil

Handful of fresh basil

For the Bean sauce:

1 tin cannellini beans - drained

Splash of soy milk

Pinch of salt and dried basil

Method

Roast the tomatoes, garlic, dried basil with a drizzle of oil and pinch of salt for 45 minutes at 160*. Blend the beans, soy, basil and salt until nice and creamy. Now add the roasted tomatoes to a large pot and blend with some fresh basil. You can now add in the bean mixture, or drizzle into individual bowls.

Nutritional information

Approximate calories per serving: 124

C 15g

F 4g

P 6g

Fibre 6g