Absolutely delicious, light, and easy vegan tomato soup to make! A great way to get vegetables into picky eaters.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
1 gallon
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Add tomatoes, bell pepper, carrot, and garlic cloves. Cook and stir until softened, about 15 minutes. Stir in sugar.

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  • Fill blender or food processor halfway with the tomato mixture. Cover and hold lid down with a potholder. Blend until smooth, adding 1/2 the basil and pouring in 1/2 the vegetable stock slowly. Transfer soup mixture to a large pot. Repeat with remaining tomato mixture, basil, and vegetable stock.

  • Bring soup to a simmer over medium heat. Continue simmering until flavors combine, about 20 minutes. Add salt, pepper, and remaining olive oil.

Cook's Note:

For non-vegans, a 1/2 cup heavy cream or half-and-half and 1/3 cup freshly grated Parmesan cheese can be used for garnish.

Nutrition Facts

176 calories; protein 2g; carbohydrates 21.2g; fat 10g; sodium 1898.6mg. Full Nutrition
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