Vegan Tomato Basil Soup Recipe
Ingredients:
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 cans (28 oz each) whole peeled tomatoes
4 cups vegetable broth
1/4 cup tomato paste
1/4 cup fresh basil, chopped
1 tsp dried oregano
Salt and pepper to taste
1 cup unsweetened almond milk (or other plant-based milk)
Optional: Pinch of red pepper flakes for heat
Fresh basil leaves for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 7-8 minutes.
Add the whole peeled tomatoes to the pot, breaking them apart with a spoon. Pour in the vegetable broth, tomato paste, fresh basil, dried oregano, salt, and pepper. If you like a bit of heat, add a pinch of red pepper flakes.
Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in the almond milk and simmer for an additional 5 minutes.
Adjust seasoning if needed and serve hot, garnished with fresh basil leaves.
Non-Vegan Alternative:
For a non-vegan version, you can add 1/2 cup of heavy cream or half-and-half during step 5. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to customize the recipe based on your dietary preferences and enjoy a delicious bowl of Tomato Basil Soup!
