I can't hep but turn to a cozy soup on a rainy April day! This tomato soup recipe packs a punch with an incredibly rich flavor, from a secret ingredient you might not guess- balsamic vinegar! I paired it with a grilled cheese sandwich (using my cheese sauce recipe) for the ultimate duo.
The chopping for the recipe is super lax. Everything can be pretty chunky. It's all going in the blender so it doesn't have to be perfect!
THE BEST VEGAN TOMATO SOUP
Prep Time 10 min. Cook Time 35 min. Serves 3-4
· 10-12 ripe roma tomatoes, chopped into large chunks
· 3 Tbsp olive oil
· 1 large yellow onion, chopped
· 3 garlic cloves, minced
· 1 ½ to 2 cups vegetable broth
· 2-3 Tbsp balsamic vinegar (I used approx. 2 Tbsp + 2 tsp)
· 1 tspn salt
· ½ tspn black pepper
· 4-6 leaves of fresh basil
**Option to make this soup creamy by adding 1 can of coconut milk to soup pot instead of broth, adding extra broth when blending if needed) **
1. Heat a large pot over medium heat and add olive oil and onion. Cook for about 3-5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Add tomatoes, broth, salt and pepper and mix well. Bring everything to a boil, then turn heat to low. Cover and simmer for about 30-35 minutes, stirring occasionally. (During this you will see your tomatoes start to cook down and the broth begin to turn bright red)
4. When thoroughly cooked, transfer all contents to a 10-cup blender or food processor. Add balsamic and basil. Blend on low/medium for about 15-30 seconds (you want to keep the texture, so do not overblend). Add extra broth if you want a thinner consistency, in ¼ cup increments.
5. Add balsamic, salt, and pepper to taste. Serve with toast or a grilled cheese and enjoy!
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