Prepared in under 20 minutes, this soup is full of flavour and uses just 4 main ingredients. Served with crispy garlic toasts.

Ingredients

• ½ onion
• 1 clove garlic, crushed
• 10 ml (2 tsp) coconut oil
• 2 x 115 g Rhodes Quality Tomato Paste Cups
• 500 ml (2 cups) non-dairy milk
• 5 ml (1 tsp) sugar
• 45 ml (3 Tbsp) fresh basil leaves, chopped
• salt and freshly cracked black pepper
• Garlic Toasts
• 6 slices vegan bread, ciabatta or similar
• 125 g (½ cup) vegan butter, softened
• 2 cloves garlic, finely crushed
• 10 ml (2 tsp) flat leaf parsley or fresh basil leaves, finely chopped

Method

1. Place the onion and the garlic in a food processor and process to a paste.
2. Heat the oil in a medium saucepan over low heat.
3. Add the onion paste and cook, stirring without colouring, until the softened.
4. Add the Rhodes Quality Tomato Paste Cups and fry for two minutes more.
5. Add the non-dairy milk and bring the soup to high heat.
6. Season to taste with the sugar, basil leaves, salt and pepper.
7. Simmer for five minutes and remove from the heat.
8. To make the garlic toasts, whisk the butter until soft and smooth.
9. Add the garlic and the herbs and mix to well combined.
10. Season to taste.
11. Spread each slice of bread with garlic butter and place on a baking tray.
12. Toast in an oven preheated to 180°C for 5 minutes or until crisp and golden.
13. Serve the soup hot with the garlic toasts on the side.