vegan tomato soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 28 ounces crushed tomatoes
• 15 ounces tomato sauce
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup unsweetened plant milk (soy, almond, or oat)
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more, until fragrant.
4. Pour in crushed tomatoes, tomato sauce, and vegetable broth. Bring to a simmer.
5. Stir in basil, oregano, and red pepper flakes (if using).
6. Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.
7. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
8. Return the blended soup to the pot. Stir in plant milk and lemon juice.
9. Heat through, do not boil.
10. Season with salt and black pepper to taste.

Notes

• For a richer flavor, sauté 1 diced carrot and 1 diced celery along with the onion.
• If using an immersion blender, blend in batches to avoid splashing.
• To garnish, sprinkle with fresh basil or croutons (vegan).
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• For a smoother soup, strain the soup through a fine-mesh sieve after blending.