I always seem to have leftovers of certain ingredients. I could put them in my freezer, but then I forget about them. By the time I pull them out, I wouldn’t dare eat them. This recipe allows me to put leftover canned tomatoes and vegetable broth to good use. It’s easy to double the recipe and work with the amount of ingredients you have on hand. It’s really rich and doesn’t have any of the bitterness that tomato soup can sometimes have. The key is to really cook the onions well.
Vegan Tomato Soup
Adapted from Martha Stewart
3-4 servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 14 oz canned tomatoes or tomato sauce
- 1 1/2 cups vegetable broth
- 1 teaspoon kosher salt
- pinch of black pepper
Directions
- In a heavy pot, sauté onions in olive oil until they are golden.
- Add tomatoes, vegetable broth, salt and pepper. Simmer uncovered for 15 minutes.
- Blend with an immersion blender. You can also use a blender in batches, releasing the steam as you go.
- Bring back to a simmer and serve.
Noreen, I’m so glad to have been introduced to your blog via BYW. I’m a vegetarian who enjoys eating vegan, so I will have a good time browsing your recipes. I’ve been wanting to move away from condensed soups, so this tomato soup recipe will come in handy!
Hi Ashley! Thanks so much for stopping by. It seems that we have a lot in common, I too am vegetarian. My diet is probably 90% free of animal products. Condensed soups have nothing on homemade, thats for sure. Your blog is very beautiful, I am so inspired.
Hi Noreen, I have just discovered your blog via BYW. And I am glad I did it because I already found just by browsing a little bit through your blog lots of recipes I want to try out. Probably I will start with this tomato soup as I just love tomato soup and I know the story about the leftovers very well
Thank you for sharing all these recipes!