^{Image: Tomato soup with some spicy chilli paste and a dollop of cream.}

Need a warm-me-up for the footy or your local sporting event? This one tomato soup will definitely do the trick with a smack of chilli just to spice it up!

Any traditional tomato soup will do, but I think this one is made richer with the pureed semi-dried tomatoes and hint of basil.

A very easy soup to make, having only three quick steps and vegans, all you need to do is use a vegan alternative for milk and skip the cream topping!

Serves:

• 6 cups

Ingredients:

• 400 grams tomatoes from a can
• 6 semi-dried tomatoes pureed down
• salt
• cracked pepper
• 1 tsp dried basil
• 1 tbs vegetable stock
• 2 tbs brewers yeast
• 1 tbs chilli paste or to your heat level
• 3 tsp garlic mince
• 1 tsp onion powder
• 1 cup light milk or cream if you prefer (vegans use rice or soy milk)
• 4 cups water

Instructions:

1. Pour the tomatoes into the soup and the juice and cook to boiling.
2. Pour every other ingredient except for the milk in and simmer for an hour, adding more water if necessary and stirring occasionally.
3. Near the end, mix the milk in. This way it won’t curdle your soup. Slowly stir through and serve with a dollop of cream.