Vegan Tomato Soup
Soups • European
Description
Vegan Tomato Soup
Ingredients
- Carrot 2 pieces
- Celery stalk 2 pieces
- Onion 2 heads
- Garlic 2 cloves
- Olive Oil 0 fl oz
- Bouillon cube 1 piece
- Canned Tomatoes (Pelati) 30 oz
- Mixed tomatoes of different colors 6 pieces
- Fresh basil leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel and chop the carrots coarsely, slice the celery, peel and chop the onion coarsely. Peel and slice the garlic.
Step 2
Heat the oil in a large skillet over medium heat, add all the prepared ingredients, then cook with the lid slightly open for 10–15 minutes or until softened.
Step 3
Crumble the broth cube into a jug, pour in 1.5 liters of boiling water, and stir until fully dissolved.
Step 4
Add the broth to the skillet along with the canned and fresh whole tomatoes.
Step 5
Mix well and bring to a boil, then reduce the heat to low and simmer for 10 minutes with the lid on. Meanwhile, chop the basil leaves.
Step 6
Remove the skillet from the heat. Season with salt and black pepper to taste, then stir in the basil leaves.
Step 7
Using a blender, puree the soup until smooth. Taste for seasoning, then serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!