In this vegan tomato soup recipe, I don’t peel the tomatoes because there are lots of vitamins and fiber in the skin. If you purée the soup well, you won’t taste them. I use half cherry tomatoes and half regular tomatoes.
Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::4
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided
Directions
Heat oil in a pot over low heat. Cook onion in warm oil 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 1 sprig basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
Remove soup from heat and cool slightly. Remove bay leaves and basil.
Purée soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.