Easy Fire Roasted Vegan Tomato Soup
Servings: 4 people
Calories: 25kcal
Cost: $5.00
Equipment
- Soup pot or Dutch Oven
Ingredients
- 1/2 cup Vegetable Broth low sodium
- 1/2 cup yellow onions chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 2 14.5. oz cans Fire Roasted Diced Tomatoes
- 1 cup water
- 2 cloves garlic chopped
- 1 Tbsp fresh basil chopped - if using dried - use only 1 tsp
- 1 Tbsp fresh oregano chopped - if using dried - use only 1 tsp
- 1 tsp Italian Seasoning
- 1 tsp salt-free seasoning optional
- 1 tsp smoked paprika
Instructions
- Heat onions, carrots and celery in a few tablespoons of vegetable broth in soup pot, cook and stir until soft and lightly browned. Add a tablespoon of vegetable broth as needed so vegetables don't stick to the pan.
- Add the rest of the ingredients to the pot. - stir well.
- Bring to a boil, cover pot and then reduce heat to a simmer for about 30 - 45 minutes.
- Use an immersion blender to blend the soup to a smooth consistency.
Notes
Soup is very versatile so add or replace ingredients to come up with variations.
For instance:
If you don't have vegetable broth, water can be used instead.
No yellow onion, use a shallot.
Try adding chopped kale 10 minutes before soup is done.
To spice it up - add some cayenne, red pepper flakes or Sriracha sauce.
Want it creamer - add vegan butter or cashew cream.
Nutrition
Serving: 2cups | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg