Vegan Tomato Soup
I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.
Servings per recipe: 4
Calories per serving: 140
Preparation time: 10m
Total cooking time: 1h 5m
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 tomatoes, chopped
- 3 1/2 cups cherry tomatoes, halved
- 3/4 cup vegetable broth
- 2 bay leaves
- 2 sprigs fresh basil, divided
Directions:
- 1 Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- 2 Remove soup from heat and cool slightly. Remove bay leaves and basil.
- 3 Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
Nutrion facts:
| Total Fat | 7.6g | 12% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 70mg | 3% |
| Potassium | 688mg | 19% |
| Total Carbohydrates | 17.5g | 6% |
| Dietary Fiber | 4g | 16% |
| Protein | 3.2g | 6% |
| Sugars | 8g | |
| Vitamin A | 1978IU | |
| Vitamin C | 46mg | |
| Calcium | 43mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 37mg | |
| Folate | 51mcg |
