There’s nothing like a bowl of soup to warm you up and keep you full all afternoon, but the homemade kind can be time-consuming.

This speedy recipe fits the bill for those wanting to swap the tin of soup hiding in the back of the cupboard for a fresh dish.

Shared on her blog Hummusapien by Alexis Joseph, a registered dietician and restaurateur, the formula claims to be a “miracle”, made in a blender with just five ingredients.

Described as “silky smooth”, the recipe calls for canned tomatoes rather than fresh to ensure a “creamy” consistency in five minutes.

Alexis added: “No chopping or sautéing required for this silky smooth, dairy-free tomato soup using canned tomatoes. This recipe couldn’t be easier and it freezes great!”

Five-minute tomato soup recipe

Ingredients

237ml vegetable broth

One can of whole peeled tomatoes

Half a cup of whole cashews

One garlic clove

3/4 teaspoon fine sea salt

Method

First, peel the garlic then place in a microwave-safe measure cup or bowl along with the cashew nuts.

Microwave for one minute on full power, or if you don’t have a microwave, heat in a small pan on the stove over medium heat.

Now add the canned tomatoes and their juices to a blender jug along with the broth, heated garlic, and cashews. Season with salt and some pepper if you like, then blitz on high speed.

Blend the mixture until very smooth and creamy then give it a taste and adjust the seasoning if needed. Chilli flakes or dried herbs such as basil or oregano are a great addition for extra flavour.

Alexis said: “If your brand of tomatoes lean more acidic, you can add one teaspoon of sugar to balance it.”

When the mixture is well seasoned, transfer it into a saucepan over medium heat and gently stir until completely warmed through. Ladle into bowls and serve garnished with basil alongside crusty bread.