"A naturally creamy and thick soup made with plant-powered pantry ingredients. Topped with fresh basil, pumpkin seeds, and paired with an extra cheesy sandwich."
One Pot Tomato Soup
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Recipe Intro From itsallgoodvegan
Potatoes are the secret to this creamy cream-less one-pot tomato soup. Serve with a grilled cheese made with gluten-free bread for total Sunday night comfort!
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4 pers
Recipe Card
ingredients
- 2 tablespoons vegan butter
- 1/2 large onion, chopped
- 2 carrots, peeled and chopped
- 2 russet potatoes, scrubbed clean, peeled, and chopped into small pieces
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (15.5-ounce) cans diced tomatoes
- 1/2 teaspoon pepper
- 3 cups vegetable broth, substitute for filtered water
- 6 fresh basil leaves
- 2 tablespoons nutritional yeast, optional
Method
Step 1
Heat a large pot over medium heat and add the butter, onions, carrots, potatoes and salt. Cook until the potatoes are soft, about 7 minutes.
Step 2
Add the minced garlic, tomato paste, diced tomatoes, pepper, and vegetable broth and stir.
Step 3
Turn the heat to medium high and bring soup to a boil. Once boiling, immediately take the soup off the heat.
Step 4
Add fresh basil and nutritional yeast to the soup.
Step 5
Let soup cool slightly and puree with an immersion blender or in the base of a blender until smooth. Taste soup and add additional seasoning as needed.
Step 6
Divide into soup bowls, garnish, and serve.