Vegan Tomato Soup

Name: Vegan Tomato Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 4 cloves garlic, minced; 4 tomatoes, chopped; 3 1/2 cups cherry tomatoes, halved; 3/4 cup vegetable broth; 2 bay leaves; 2 sprigs fresh basil, divided

8 ingredients

3 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
4 tomatoes, chopped
3 1/2 cups cherry tomatoes, halved
3/4 cup vegetable broth
2 bay leaves
2 sprigs fresh basil, divided

Directions

1

Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
2

Remove soup from heat and cool slightly. Remove bay leaves and basil.
3

Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.