Easy Vegan Tomato Soup

I really wanted to make soup but I did not have any carrots. Do you know how many soup recipes used carrots??? LOTS!!

I looked at some soup recipes I had saved in my google soup mailbox & found a recipe from Martha Stewart for Tomato Soup so I adapted that recipe & here is the recipe for Easy Vegan Tomato Soup that I made! So good & simple

This soup is vegan which is so great for everyone! Murray added some crushed up soda crackers… & next time he might just break up some sourdough bread to put in this!! i liked it just as it is!

You can garnish this soup with some croutons, a sprinkle of parmesan cheese & some cream drizzled in if you don’t need it to be vegan!! The perfect easy soup!

Ingredients

2 tbsp olive oil

1 med onion, diced

1/4 cup flour

3 tbsp tomato paste

1/2 tsp dried thyme

salt & pepper

2 796 ml cans of diced tomatoes

4 cups water

4 tbsp sugar

1 tbsp dried basil

Method

1. In a large saucepan, heat the olive oil
2. Add the diced onion & saute over medium heat, stirring often until the onion is translucent but not starting to brown
3. Add the flour & tomato paste, cook for 1 minute mixing well. You want to make sure you cook the flour….
4. Add the dried thyme, salt & pepper, stir well
5. Add the canned tomatoes & the water, give it a stir
6. Bring to a boil & then lower heat to simmer for about 45 minutes. Stir often.. (I burnt the bottom & it took forever to pick out the burnt bits of soup! So, remember to keep the heat medium & stir stir stir!)
7. Turn the heat off
8. Puree the soup with a hand blender
9. Add the sugar & basil, Stir well
10. Put the heat back on & slowly simmer for about 10 minutes
11. Taste & adjust seasoning… you might need more salt…I did & more sugar if you like it to be a bit sweeter The sugar cuts the acidity of the tomatoes!

Enjoy!

Here is an affiliate link to the Immersion Hand Blender I use to puree my soups