One of the stars of our impromptu potluck the other night was this soup. Earlier in the day, I decided to make a vegan asparagus quiche, and asked my blog’s Facebook fans what they thought I should serve with it. Tomato soup was suggested, and I decided to look for a low-fat, vegan recipe. I found one on this funky blog, Foodie Fiasco, written by a 14 year-old! That little chica has skillz! It was quick and easy to make and killer-yummy. We ran out of soup before we ran out of the desire to eat more of it! I made it pretty much exactly as written, and wouldn’t change a thing.
Assemble a few pantry staples and you’ll have this savory soup in no time!
- 1 medium onion, chopped
- 2 teaspoons minced garlic (2 average-sized cloves)
- 1 (28 ounce) can diced tomatoes (I used two 140z cans, one of which was fire roasted–yum!)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon apple cider vinegar
- 1 cup vegetable broth
- ½ cup almond milk (I used light soy)
- salt and pepper, to taste
In a large pot, saute onion in 2-3 TBSP veggie broth over medium-high heat until translucent, about 5 minutes. Add the garlic and saute another minute.
Add the tomatoes, basil, oregano, and cider vinegar. Bring to a boil.
Stir in broth and non-dairy milk. Bring to a boil again. Taste and season with salt and pepper as needed.
Use an immersion blender to puree the soup to your desired consistency. Alternately, you could blend in a regular blender in small batches, being especially careful with the hot soup. Let the soup simmer a while longer for the flavors to really blend.
Serve it up with a slice of quiche, a sandwich, a salad or just get a big ol’ bowl and make it a meal! Try this soup just once, and you won’t want canned tomato soup ever again!