"I Don't Like" Tomato Soup
Serves: 4-6
Prep Time: 25 min. Cook Time: 35 min. |
I never liked tomato soup as a kid. So I set out to make a delicious tomato soup that everyone could enjoy! This vegetarian soup can easily be made vegan with just a small tweak. One hour and you've got the best tomato soup you never knew you loved.
Ingredients
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Directions
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add shallots and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat to a gentle simmer, and stir occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, basil and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, (this is where a Vitamix is awesome, hit the soup setting and let it go!) Be careful when removing the lid, your soup will be boiling hot.
- Serve hot, makes (4) generous servings!
Sulli Says: This soup can be kept refrigerated for about a week. It can be stored in an air-tight container in the freezer for two months.
If you feel like I do about tomato soup, and you're brave enough to give this a shot, let me know what you think in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!
If you feel like I do about tomato soup, and you're brave enough to give this a shot, let me know what you think in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!