This is nearly as fast to make as opening a can of tomato soup.
I'd found myself with a pot of droopy basil which I hadn't got around to using, and rather than waste it, i decided to rescue it while it was still OK to use. I only had store cupboard ingredients to hand, so used what I had.
The ingredients are just as pictured above: Serves two
I can of tomatoes + one and a half cans of water.
Dried onion flakes
Coarsely ground black pepper
3 vegetable stock cubes
Half a small tub of cream cheese
(optionally, if you'd like to increase the tomato flavour, a small squeeze of tomato puree
Fresh basil (chopped)
Fresh chives (chopped)
About 1 tsp olive oil
Warm the olive oil in a saucepan and stir the tomatoes through it for just a minute to enhance their flavour.
Add the water and stock cubes and all of the seasonings except the fresh herbs. Dried seasoning - use to your own taste.
Add the cream cheese and use a stick blender to blend the soup until creamy and smooth.
Chop the herbs and add those at the last moment before serving the soup.