Easy, creamy tomato soup.
Please note I’m a real home cook so with stuff like this I rarely use measurements so all is approximate and will taste good even if you have more of something etc…
Small shell pasta 1/3 pkt
Small can condensed tomato soup (300 gm but 420 gm can also fine)
1 cup full fat soy milk
2 heaped tbsp Tofutti cream cheese
Dried italian herb mix
Small brown onion diced
Cup of frozen peas
1 or 2 cups green veges chopped (this version has leftover sauteed brocollini)
Can of chickpeas or cannelini beans drained
Chopped fresh rosemary
Can crushed tomatoes
1- In medium pot of salted boiling water cook pasta shells
2- in larger nonstick pot fry onion in a little vegetable oil until golden
3- add all other indredients plus 1 to 2 cans of water excluding pasta and peas.
4- when pasta 2/3 cooked, loosely drain and add to soup.
5- when pasta al dente, add peas and stir until defrosted.
Serve with garlic bread (preferably not burnt like mine).
I’ve also served this with 1/2 a toasted biocheese wholemeal sandwich for each person.