Vegan Tomato Soup

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 140 Calories

Ingredients

• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 4 tomatoes, chopped
• ¾ cup vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 ½ cups cherry tomatoes, halved
• 2 sprigs fresh basil, divided

Recipe Instructions

Step 1

Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.

Step 2

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

Step 3

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