The Best Recipes: Vegan Tomato Soup Tasty Recipes

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Vegan Tomato Soup

"I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes."

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 tomatoes, chopped
• 3 1/2 cups cherry tomatoes, halved
• 3/4 cup vegetable broth
• 2 bay leaves
• 2 sprigs fresh basil, divided

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H5M

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

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