Thick and Creamy Vegan Tomato Soup! Thank you again @lovingitvegan for another awesome soup recipe! I also made “garlic bread” by air frying slices of baked potato that I dipped in a mixture of: 1/4 cup pickle juice, 1/4 cup nutritional yeast, 4 cloves pressed garlic. For the soup: INGREDIENTS:
1 Onion (chopped)
1 tsp Crushed Garlic
1 tsp Oregano
1 tsp Dried Basil
2 14oz Cans Whole Peeled Tomatoes
2 Tbsp Coconut Sugar
2 Large Potatoes (or 3 medium)
2 cups Vegetable Broth
Fresh Basil (optional for serving)
Add the chopped onion and crushed garlic to a pot with just enough veggie broth to prevent sticking/burning and sauté. Add in the oregano and dried basil and sauté until the onions are softened.
Add the whole peeled tomatoes, peeled and chopped potatoes, coconut sugar and 2 cups of vegetable stock.
Bring to a boil and then turn down to simmer until all the ingredients are soft and cooked (around 30 minutes).
Using an immersion (handheld) blender, blend into a smooth soup. If you don’t have an immersion blender, then transfer to a large high speed blender jug and then return to the pot.
Serve with a sprinkle of dried basil and dried oregano and fresh basil leaves. #lovingitvegan #soup #tomato #wholefoodplantbased #wfpb #plantbased - 2 minutes ago