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Vegan Tomato Soup
Vegan Tomato Soup
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Summery vegan tomato soup made with fresh regular and cherry tomatoes, garlic, and olive oil.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 tomatoes, chopped
  • 3.5 cups cherry tomatoes, halved
  • 0.75 cup vegetable broth
  • 2 bay leaves
  • 2 sprigs fresh basil, divided
Instructions:
  • In a pot, gently heat oil. Sauté onion until soft and translucent. Stir in garlic and cook for 1 minute until aromatic. Turn up the heat to medium and add all the tomatoes. Stir occasionally until they begin to soften, for about 5 minutes. Pour in vegetable broth, bay leaves, and a sprig of basil. Bring to a boil, then lower the heat and simmer until the tomatoes break down and the soup thickens, around 30 minutes.
  • Take the soup off the heat and allow it to cool for a bit. Discard the bay leaves and basil.
  • Blend soup using an immersion blender until velvety. Reheat soup before serving and top with basil leaves from the remaining sprig.

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