Cream of tomato soup

I was watching a show the other night and they were serving grilled cheese with cream of tomato soup and even though I had never had that specific combo, I had had them separately. Tomato soup isn't something I’ve eaten a lot and never made, but I wanted to try right then and there, so I opened up my cupboard and found 1 large can of plain tomato sauce, soy milk, cherry tomatoes in the fridge and spices, I figured I had enough to create something edible. Here's what you'll need:

1 large can plain tomato sauce

1 large onion diced

1/4 cup white wine

3/4 cup soy milk or 1/4 cup cooking cream

1 tbsp butter or olive oil

1 tsp chicken stock substitute

1 tsp flour

1/2 cup cherry tomatoes

Salt & pepper

I started by broiling my cherry tomatoes in the oven till the skin burst and they became a little caramelised and I set them aside. In a small pot I sautéed the onions in the butter then added the wine and let them cook for another 2 minutes, to that I added the flour and mixed it all together. Then I added to that the cherry tomatoes, the sauce, the chicken stock powder, salt, pepper and the soy milk and stirred till it came to a boil, then lowered the heat and let it simmer for 5 minutes. I then passed the soup in the blender and passed it through a sieve to remove all the skins and seeds from the tomato, this also makes a very silky soup. I returned it to the pot and let it cook for another 10 minutes and served with a dollop of sour cream and chopped chives.

Enjoy!