Recipes

Vegan Tomato Soup

February 22, 2016

This past weekend, the weather was wonderful! We had 65-degree temperatures with sun and clouds and it was just perfect. On Friday night, Wiley and I went to a party at our friend’s farm and gathered with some familiar friends and had the chance to make some new ones. It was so great!

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You know the time of the year when the flowers start to bud, the grass start to turn green, and your able to walk outside for more than 5 seconds? Well, I think it’s coming and I’m so excited about it! After our last snow, I’ve been ready for those warmer, brighter days.

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In the meantime, I’ll still be warming up with some of my favorite soups. Last week, I made a classic tomato soup and only added in the good stuff, and I must say, it was GOOD! I thought y’all might like it. Let me know what you think because I’ve never really been a tomato soup connoisseur. Hope you enjoy!

 

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Serves 4

Ingredients

2 cans Organic Fire Roasted Diced Tomatoes*
1/2 cup sweet onion, finely chopped
2-½ cups vegetable broth
1 tbsp olive oil
2 garlic cloves, chopped
1 tbsp dried basil
1 bay leaf
3 tsp sea salt
3 tsp ground black pepper
*I usually get fire-roasted tomatoes from Whole Foods or Trader Joes. Make sure they are organic because conventional canned tomatoes contain lots of chemicals.

Directions
In a large pot or dutch oven, sauté the onions with the olive oil, over medium-high heat, until translucent.
Pour in both cans of tomatoes and vegetable broth; allow to simmer for 5 minutes. Add garlic, basil, bay leaf, salt and pepper. Cook for 20-25 minutes.
Remove the bay leaf. Using an emersion blender, or regular blender, blend all ingredients. If you are using a regular blender, you will pour all ingredients into the pitcher and blend. Transfer back into the pot when smooth.
Allow to cook on low for another 10 minutes and serve.

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