the 10 minute vegan: creamy tomato soup

Use the bread to clean your bowl!

Somehow my childhood did not include tomato soup, but I would guess that most of you grew up with this classic flavor. This simple, cozy soup is sweet and tangy from the tomatoes, but made creamy and filling with a few potatoes. Enjoy it while the weather is thawing, until you can get fresh tomatoes from your gardens!

garnish with some fresh green herbs for some green goodness

Serve with a hearty bread, or maybe even your favorite grilled cheese sandwich!

Use the bread to clean your bowl!

Classic Tomato Soup

2 Tablespoons olive oil
1 cup chopped onion
½ teaspoon each rosemary, thyme, oregano, and salt
1 pound Yukon Gold potatoes (about 3), chopped
4 cups vegetable broth
1 (28-oz) can crushed tomatoes
Fresh herbs for garnish

  1. Heat olive oil in a large stockpot until translucent. Add onions, herbs and salt. Cook over medium heat until onions are very soft and browned, about 10 minutes.
  2. Add potatoes and stir to coat. Add broth and simmer for 15-20 minutes until potatoes are very soft.
  3. Add tomatoes and simmer for five minutes. Let cool slightly and then process in a blender or food processor until totally smooth. Add more broth as needed for texture. Garnish with fresh herbs and enjoy!

Yield: 6-8 servings


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About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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