World's Best Vegan Tomato Soup

This vegan tomato soup recipe blends fresh tomatoes together with plenty of basil, carrot, and bell pepper for a quick and easy way to feed kids their veggies.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 176 Calories

Ingredients

• 2 tablespoons salt
• 1 red bell pepper, chopped
• 1 large carrot, chopped
• 1 quart vegetable stock
• ½ cup raw sugar
• 1 head garlic, cloves peeled
• ⅓ cup extra-virgin olive oil, divided
• 2 pounds Roma tomatoes, chopped
• 1 cup fresh basil
• 1 pinch freshly cracked black pepper to taste

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Add tomatoes, bell pepper, carrot, and garlic cloves. Cook and stir until softened, about 15 minutes. Stir in sugar.

Step 2

Fill blender or food processor halfway with the tomato mixture. Cover and hold lid down with a potholder. Blend until smooth, adding 1/2 the basil and pouring in 1/2 the vegetable stock slowly. Transfer soup mixture to a large pot. Repeat with remaining tomato mixture, basil, and vegetable stock.

Step 3

Bring soup to a simmer over medium heat. Continue simmering until flavors combine, about 20 minutes. Add salt, pepper, and remaining olive oil.