Delicious vegan recipe for easy tomato soup served with homemade fried whole grain bread. Healthier plant-based comfort food for fall!
entree, lunch, Soup
dairy-free, gluten-free, vegan
AuthorStephanie McKercher, RDN
2tablespoonsgrapeseed oilor cooking oil of choice
1cupdiced red onion
1cuppeeled and diced carrotsabout 2 medium carrots, I included the green carrot tops
Salt and pepper to taste
228 ounce cans whole peeled tomatoes
Nutritional yeast and extra virgin olive oil for serving
Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots, onion, garlic, and spiced and cook an additional 5 minutes or until aromatic. Add tomatoes and simmer on low-medium for about 20 minutes, stirring and pressing tomatoes with back of spoon until tomatoes are tender.
Remove from heat and carefully transfer to a blender or use an immersion blender to puree (I like to just pulse in my blender 3-4 times to keep some chunks). Pour into bowls and top with nutritional yeast and a drizzle of extra virgin olive oil if desired. Enjoy!
Recipe inspired by Bon Appétit September 2016
This recipe originally appeared on GratefulGrazer.com.