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5 from 9 votes

Creamy Vegan Tomato Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
0 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6 servings
Calories: 90kcal
Author: Stephanie

Ingredients

  • 2 tbsp. olive oil
  • 1 carrot diced
  • 1 stalk of celery diced
  • ½ yellow onion diced
  • 2 cloves garlic chopped
  • 3 cups diced canned tomatoes
  • 1 tbsp. dried basil
  • 1 bay leaf
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • tsp. cayenne pepper
  • 2 ½ cups vegetable broth
  • 2 tbsp. tomato paste
  • ¼ cup red wine* *
  • salt & pepper to taste
  • optional- top with fresh basil

Instructions

  • Heat olive oil over medium high heat
  • Add carrot, celery, garlic, onions with 1 tsp. salt and saute about 5-6 minutes
  • Then add basil, garlic powder, onion powder, cayenne pepper, bay leaf and continue cooking about another minute
  • Add diced tomatoes, & remaining ingredients
  • Bring to boil
  • Reduce heat to medium low and simmer about 30-45 minutes
  • Taste for salt and pepper
  • Remove from heat and let cool about 10 minutes
  • Make sure to remove bay leaf at this time(you don't want to blend it)
  • Then with your immersion blender slowly blend your tomatoes and vegetables to the consistency you like
  • Serve immediately or warm till ready to serve.

Notes

**wine optional
 
 
 
 
 
 
*Nutrition Disclaimer

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 7.9g | Protein: 3.4g | Fat: 5.5g | Sodium: 338mg | Potassium: 422mg | Fiber: 1.9g | Sugar: 4.5g | Calcium: 26mg | Iron: 1mg