Student cookbook: Creamy tomato soup

This is uncannily like the Heinz version, but it has no added sugar or salt or even dairy, though it tastes like it does. Serves: 4 Cooking time: 45 mins 3 tbsp olive oil 1 medium onion, peeled and finely chopped 1 medium carrot, peeled and finely chopped 1-2 sticks of celery, trimmed and sliced 1 clove of garlic, peeled and crushed 1 medium red pepper, deseeded and chopped 1 heaped tbsp tomato paste 25g brown rice 850ml vegetable stock (made with 1 rounded tbsp vegetable or vegan bouillon powder) Freshly ground black pepper Heat the oil in a large lidded casserole dish or saucepan. Tip in the chopped onion, carrot and celery, stir well, cover and cook gently for about 10 minutes. Add the garlic and pepper and stir. Cover and cook for a further 5-6 minutes. Mix in the tomato paste, let it cook for a minute, then add the brown rice and stock. Bring to the boil, stir, then simmer with the pan half-covered for 25-30 minutes until the vegetables are soft and the rice thoroughly cooked. Blend the soup in a food processor until smooth (you may need to do this in a couple of batches). Return to the pan and reheat, adding a good grind of pepper to taste. Tip: If you want to get it super-smooth, sieve the soup, set the liquid aside and process the vegetables first, adding just enough liquid to make a puree, then replace the rest of the liquid and whizz again.