Vegan Tomato Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 140 Calories

Ingredients

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

Recipe Instructions

Step 1

Remove soup from heat and cool slightly. Remove bay leaves and basil.

Step 2

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.

Step 3

Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.