Read the reviews to see why this tomato soup is the best. Whether you use canned tomatoes in the winter or fresh summer tomatoes, this nutritious meal can be prepared in under 30 minutes. Comfortable and cozy, vegan-friendly.
There are a lot of vegetarian soup recipes on our blog, but this tomato soup has been a weekly dinner at our house for a month now. I have been making countless jars of it and serving them as dinner with homemade sourdough bread (or sourdough croutons) and Arugula Almond Pesto to busy friends. Even though it is only soup, it feels like a filling treat. cozy, familiar, and reassuring at any time of year.
Fixing Notes:-
- Ghee: This flavor is great for us, but butter or olive oil also works well.
- Carrot: This gives the soup body and sweetness. You can also use bell pepper in its place, or even better, add both!
- Tomatoes: canned tomatoes work just as well as fresh summer tomatoes in this soup! Here, San Marzanos are our favorite.
- Broth: Bullion cubes and veggie bouillon paste are all we use, but ready-made broth also works! especially this savory vegetable broth that you make yourself.
- Cream, or half and half; vegans make a dairy-free version with cashews, which is still so rich and delicious!
Homemade Tomato Soup:-
Step 1: Saute the onion and carrots in a heavy-bottomed pot or Dutch oven, stirring occasionally, to make homemade tomato soup. Add a red ringer pepper if you like!
Second step: Season with salt, pepper, veggie broth (or chicken broth), and fresh or canned tomatoes.
Cover and simmer the tomatoes with the broth for 10 to 15 minutes until they break down.
Step three: Blend in some fresh basil. Utilizing a submersion blender makes this particularly speedy and simple.
Step 4: Next, add half and half or heavy cream. Alternately, raw cashews can be added to the simmering tomatoes to soften before blending for a vegan alternative.)
ingredients:-
4 tablespoons of olive oil, butter, or ghee (the ghee elevates!).
Diced one large onion.
1 cup sliced red bell pepper or thinly sliced carrots (or both—the best!).
2 lbs new tomatoes (or one, 28-ounce jar of San Marzano Tomatoes).
1 cup of chicken or vegetable bouillon cubes and 1 cup of water
2 tablespoons of honey, maple syrup, or sugar (or a sugar substitute).
1 teaspoon salt, or as much or as little as you need.
Half a teaspoon of pepper
10-15 leaves of basil
pinch of cayenne (optional but beneficial).
1/2 cup weighty cream or creamer (or sub-cashews-see notes).
1-2 tablespoons sharp cream-discretionary.
Optional toppings:-
tomato chunks for added texture.
A few basil sprigs can be added.
Pesto made with almonds and arugula.
Croutons from sourdough.
vegan cheesy sprinkle, pecorino, or parmesan cheese
Directions:-
- In a heavy-bottomed pan, melt the butter over medium-high heat. Sauté the onions for three to four minutes, or until they are soft. Reduce the heat to medium, add the carrots, and continue to sauté for another 3 to 4 minutes, or until the onions are golden and fragrant.
- Salt and pepper, the tomatoes, water, bouillon cubes, honey, or sugar, In the case of making this veggie lover, add cashews currently see notes.) Stir, raise the temperature to a simmer, cover, and then reduce the heat to a low simmer to maintain a gentle simmer. Cook for 10 to 15 minutes, or until the carrots are tender and the tomatoes have broken down. Eliminate from heat.
- Blend the soup with the basil leaves using an immersion blender. Alternately, blend in a blender.
- Put it back in the pot. Incorporate the cream.
- Adjust sugar and salt to your liking. Sprinkle short of cayenne.
- If you like, whisk in the sour cream.
- Croutons, pecorino, basil ribbons, arugula almond pesto, or fresh little tomatoes (halved) can all be added to bowls.
Notes:-
- Before blending, add 1/3 to 1/2 cup raw cashews to simmering tomatoes to soften if making this vegan. You should mix the soup somewhat longer.
- Feel free to substitute broth or stock for the bouillon cubes; however, you will need to adjust the salt to your liking.
- Add anything you want: when you add the carrots, use celery or garlic.
- STORE: Soup can be stored in the fridge for four days, or it can be frozen for the winter in mason jars with room for expansion of one inch.
nutrition:-
Serving Size: 1 cup.
Calories: 284.
Sugar: 21 grams: Sodium 758.7 mg.
Fat: Saturated Fat: 18.4 g 4.6 g.
Carbs: 30 grams.
Fiber: 5 g.
protein: 4.4 grams.
cholesterol: 12.4 mg.