Vegan Tomato Basil Soup
This easy to make 10-ingredient Tomato Basil Soup is ultra creamy and satisfying. A healthy and hearty soup that is not only vegan but gluten-free.
Ingredients
- 2-15 oz. cans crushed tomatoes
- 1-32 oz. container vegetable stock
- 2 large carrots diced
- ½ large yellow onion diced
- 2 Yukon gold potatoes diced
- 3 cloves garlic minced
- 2 tbsp. olive oil
- salt & pepper to taste
- Large handful of fresh basil
- dash of red pepper flakes (optional)
Instructions
- Heat olive oil in large pot over medium heat.
- Dice onions and add them to the pot. Cook until translucent.
- Mince garlic and add to the pot. Make sure to stir both items as they sauté.
- Chop potatoes and carrots into small chunks and add them to the pot.
- Add salt, pepper and red pepper flakes (optional) and stir well.
- Add cans of crushed tomatoes and all the vegetable stock.
- Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes and carrots are tender.
- Add basil and pour mixture into blender to liquidize into a soup.
- Serve with a piece of crusty whole wheat bread or a vegan grilled cheese sandwich.
- Enjoy!
Notes
- I have had this soup both with and without the red pepper flakes. If you like a little heat this is a great way to spice things up!
Nutrition
Calories: 105kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 50mgPotassium: 351mgFiber: 2gSugar: 2gVitamin A: 3427IUVitamin C: 14mgCalcium: 22mgIron: 1mg
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