Vegan Tomato Soup

VeganTomato Soup

• 2 pounds Roma tomatoes
• 1 large yellow onion
• 2-3 tbsp olive oil
• 4 cloves of minced garlic
• 1 tbsp Italian seasoning
• 3-4 cups water (depending on how thick you like your soups)
• 1 cup chopped fresh parsley
• Salt and Pepper to taste

Preheat the oven to 350 degrees.

Take the outer layer off the large yellow onion and slice it into quarters. Place on a baking sheet and put into the oven for about 45 minutes to 1 hour, until it starts becoming brown and caramelized. Try to use a baking sheet with a lip in case the onion gets a little runny.

While the onion is baking, bring water to a boil in a medium sized pot and then prepare a medium sized bowl with ice water in it.Wash your tomatoes and cut two X’s into the very top and bottom of the tomato. Once the water is boiling, place the tomatoes into the boiling water in batches. Let them boil for about 15-30 seconds and then scoop them out into the ice water bath. This should make it very easy to peel all of the skin off of the tomatoes.

Once all of the tomatoes are peeled, chop them into cubes and heat them over medium-high heat in a medium sized pot with 2-3 tbsp olive oil. Cook the tomatoes down for about 10 minutes.

Stir in the minced garlic and the dry Italian seasoning. Then add 3-4 cups of water and let this heat to a simmer.

Once the onion is finished baking, remove from the oven and puree the whole onion in a food processor.

Pour the processed onion into the tomato soup mixture and mix well. If your tomatoes are still chunky at this point, and you prefer them to be smoother, you can use a still blender to make sure everything is soupier.

Finish off the soup by adding in 1 cup of fresh chopped parsley and salt and pepper to taste. Serve alone or with a vegan grilled cheese sandwich!

SHARE

About MrVlz