Vegan Tomato Basil Soup Recipe

Here’s a simple recipe for a hearty, vegan tomato basil soup.

Just a note: All cooking is done at a medium boil with the top off the soup pot.

Ingredients

4 tablespoons Virgin olive oil
2 boxes of diced tomatoes
1 1/2 cups of veggie stock
2 medium sized onions – chopped (I like them chunky but some like ‘em diced)
6-8 cloves of garlic, sliced
1 small can tomato paste
3-4 medium sized tomatoes
2 stalks of celery, sliced
1/2 cup red wine (burgundy, Chianti, whatever you prefer is fine)
30 (yes, 30) basil leaves sliced and diced

Spices – salt and pepper to taste and a minimal amount of sugar at the end to cut some of the acid in all the tomatoes.

Method

1. In your favorite soup pot add the oil to a warming pot.

2. Saute the onions and celery until translucent.

3. Add the garlic and stir for about a minute.

4. Add the boxed tomatoes, the tomato paste and the red wine – cook for about 1/2 hour.

5. Add the veggie broth and the diced tomatoes.

6. Flavor with the salt and pepper to taste – cook for another 15-20 minutes.

7. Add a little bit of sugar to cut the acid – I like about 1 tsp of white sugar.

8. Add the basil leaves and cook for about another 10 minutes.

Serve your vegan tomato basil soup with a crusty bread or make some fresh croutons. You can also float some toasted baguette slices on top instead of serving it on the side for dipping. ENJOY

Image Credit: Creative Commons photo by mccheek

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