Tomato Basil Soup
Vegan option of a favorite soup.
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Servings: 4
Calories: 99kcal
INGREDIENTS
- 1 yellow onion (medium)
- 1 red bell pepper
- 3 cloves garlic
- ½ cup basil leaves (loosely packed)
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 28 oz can fire-roasted crushed tomatoes
- 1 qt vegetable broth
- 1 tsp salt
INSTRUCTIONS
- Prepare the ingredients: dice the onion and the bell pepper, mince the garlic, and tear the basil leaves into large pieces.
- In a medium pot, heat the olive oil over medium heat. Add the onion and red bell pepper and sauté for about 5 minutes, until the onion is translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the white wine vinegar and cook until evaporated.
- Add tomatoes, vegetable broth, and salt and bring to a steady simmer.
- Simmer for 15 minutes and then add the basil.
- Use an immersion blender to puree the soup until creamy or transfer it to a standard blender and blend.
NOTES
- Garnish with thinly sliced basil, a drizzle of olive oil, and homemade croutons.
- Watch how much garlic you use – if you have larger cloves, reduce the amount you use.
- Add up to 1 cup of fresh basil for a richer taste.
- Can refrigerate for up to 5 days, or freeze for several months.
- For a creamy, non-vegan variation, you can stir in some heavy cream or milk.
NUTRITION
Nutrition Facts
Tomato Basil Soup
Amount per Serving
Calories
99
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
1531
mg
67
%
Potassium
124
mg
4
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
1594
IU
32
%
Vitamin C
41
mg
50
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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