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Check out this ​Extra Creamy Tomato Soup
by @plantbased.traveler 

? Served with  a crunchy Sourdough Grilled Cheese on the side for a perfectly hearty meat! So easy, too!

Check out the recipe:

1 28 oz (800 g) can of chopped tomatoes
1 medium onion
1 celery stalk (or 2 small ones)
1 medium carrot
2-3 garlic cloves
1 heaping tbsp vegan butter
1 heaping tbsp all-purpose flour
1 tsp brown sugar (optional)
1 cup vegetable broth
Black pepper to taste
(Makes 2 servings)

Fresh basil
Vegan greek style yogurt/sour cream
Grilled cheese (I use sourdough and vegan cheese slices)

Peel/clean onion, garlic, carrot and celery, and roughly chop everything.
Melt vegan butter in a large pan or dutch oven, and sauté veggies on low to medium heat for about 15 minutes until fragrant.
Add sugar and flour, and keep stirring for 2 minutes, then add chopped tomatoes and vegetable broth.
Bring to a boil, reduce heat, cover with a lid, and let the soup simmer for 15 minutes, stirring occasionally.
Let the soup cool down enough to transfer it to a mixer and blend until smooth.
If the soup is too thick for your liking, add 1/4 cup additional water or broth.
Season to taste with pepper.
Reheat if necessary, top with some fresh basil, and enjoy!
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