Easy 1-pot Tomato Soup
By @ itsallgoodvegan
2 Tbsp butter, I used vegan butter
½ large onion, chopped
2 carrots, peeled and chopped
2 russet potatoes, scrubbed clean, peeled, and chopped into small pieces
4 cloves of garlic, minced
2 cans of diced tomatoes (15 ounces)
2 Tbsp tomato paste
3 cups of vegetable broth substitute for filtered water
1/2 tsp pepper
½ tsp salt
6 fresh basil leaves, substitute for 1 Tbsp dried basil
2 Tbsp nutritional yeast (optional)
1. Heat a large pot on medium heat. Once hot, add the butter, chopped onions, carrots, potatoes and salt. Cook for 7 minutes or until the potatoes are soft.
2.Add the minced garlic, tomato paste, canned diced tomatoes, pepper, and vegetable broth to the pot and stir.
3.Turn heat up to medium high and bring soup to a boil. Once boiling immediately take the soup off the heat.
4.Add fresh basil and nutritional yeast (optional) to the soup.
5.Let soup slightly cool and puree until a desired smooth consistency. I used an immersion blender for this but a blender or food processor will also work well.
6.Taste soup and add additional seasoning (salt, pepper, and fresh basil) if needed.
7.Divide into soup bowls, garnish, and serve.
8.Leftovers can be kept in the refrigerator in an airtight container for 3 days.
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