Easy Fire Roasted Vegan Tomato Soup
Servings: 4 people
- 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
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.
Soup is very versatile so add or replace ingredients to come up with variations.
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.
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