This vegan tomato soup is made with fresh cherry tomatoes and regular tomatoes, softened onion, garlic, basil, and olive oil, blended until smooth, rich, and creamy without the need for dairy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion , chopped
- 4 cloves garlic , minced
- 4 tomatoes , chopped
- 3.5 cups cherry tomatoes , halved
- 0.75 cups vegetable broth
- 2 bays leaves
- 2 sprigs fresh basil , divided
Instructions
-
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.
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2
Remove soup from heat and cool slightly. Remove bay leaves and basil.
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3
Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.
Nutrition Facts
Per serving
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