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…
Ingredients 

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)

Olives
Optional:

Can of chickpeas or cannelini beans drained

Chopped fresh rosemary

Can crushed tomatoes
Method

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.

Enjoy!