Vegan Creamy Tomato Soup

Winter season in Singapore? How unlikely but its happening right now. Siingapore located right on the equator is facing winter like temperatures...a cool 23 deg C ! Its so unusual for a country in the tropics which faces average temperatures of 33-34 deg C. Singapore and the surrounding regions are in the Northeast monsoon period which sets around mid Nov and lasts till March which brings in all the rains and winds at this time of the year.

This cool climate has seen restaurants selling soups a higher patronage. Even at home, we are all craving for hot soups to warm our insides. Just the other day, my older daughter craved for tomato soup and not being a fan of the Campbell version which is laden with preservatives and tastes so artificial, she ventured into the kitchen to make her own home made version. It was fortunate we had in stock all the ingredients she needed.  

Ingredients (Serves 2)
2 tbsps EVOO
4 shallots, sliced thin
800 gm canned tomatoes 
1 cup water
1 tsp dried oregana
Salt and chilli flakes
2 large basil leaves, chopped fine
A swirl of cashew cream (see tip below)

Method 
1) Heat a saucepan and add in the olive oil. Fry the shallots for 3-5 mins. 

2) Now, add in the canned tomatoes and 1 cup water.

3) Now add in the dried oregano, salt and chilli flakes and let it come to a boil. Reduce the fire and simmer for 5 minutes.

4) Add in the basil leaves, simmer for 5 more minutes.

5) Blend the mix to a thick soupy tomato mix.

6) Garnish with a dash of pepper, more basil leaves and a swirl of cashew cream. Cashew cream can be made by soaking a handful of raw cashew nuts in hot water for 15 mins. Then blend to form a thick vegan cream. 
(Recipe No : 225)