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!


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.

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!



Serves 4


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.

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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