Tomato soup is the perfect dish for a rainy day, or just when you want a belly full of a hearty soup. This tomato soup is totally vegan yet still creamy, and has a few surprises in the ingredients that will make you excited to give it a try.
Recipe
- Begin by chopping up half a yellow, red, or white onion, along with 3-4 cloves of garlic, 2 stalks of celery and 2 carrots. You can also switch out the celery and carrots for any other vegetables like leeks or zucchini.
- Heat up oil or vegan butter in a pot and add in a pinch of cumin seeds and a bay leave. The cumin seeds really transform the soup, so don’t skip it!
- Add in the onion, cook for a few minutes, and follow it with the other vegetables you’ll add for the base and finally the garlic after a few minutes.
- While all that cooks, chop up 3-4 tomatoes and then add them into the pot once everything has cooked. Add in a few pinches of salt and start to smash the tomatoes lightly with a spoon.
- Add in 1/2 cup of broth or water, cover, and cook for 5-10 minutes.
- Use a hand or regular blender to puree it, strain it back into the pot and cook for another few minutes and then serve!
