Vegan Tomato Soup
Description
This homemade vegan tomato soup is a blend of ripe tomatoes, sweet cherry tomatoes, olive oil, and garlic for a creamy tomato soup with no dairy.
Ingredients
•
2 tablespoons extra-virgin olive oil
•
1 onion, chopped
•
4 cloves garlic, minced
•
4 tomatoes, chopped
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3 1/2 cups cherry tomatoes, halved
•
3/4 cup vegetable broth
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2 bay leaves
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2 sprigs fresh basil, divided
Directions
1
Heat oil in a pot over low heat. Add onion; cook and stir until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 20 to 30 minutes.
2
Remove soup from heat and cool slightly. Remove bay leaves and basil.
3
Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.