• 10
    min
    Prep Time
  • 30
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Appetizer
  • Allergens:soy-free,gluten-free,nut-free
  • Seasons:fall,winter
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

A comforting and savory classic tomato soup that’s fully vegan, making for a warming and nourishing starter or light meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 800g canned tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Fresh basil for garnish

Steps:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
  2. Stir in the canned tomatoes, vegetable broth, tomato paste, and sugar. Season with salt and pepper.
  3. Bring the mixture to a boil, then reduce heat and simmer for about 25 minutes.
  4. Use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary.
  5. Serve hot, garnished with fresh basil leaves.

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Vegor “The scientist”

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