VEGAN TOMATO SOUP
I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.
Provided by Karin50
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- Remove soup from heat and cool slightly. Remove bay leaves and basil.
- Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g
EASY HEARTY VEGAN VEGETABLE SOUP
Easy and filling. Idea came from an old Weight Watchers recipe. For best results, use vegetable bouillon or base without caramel color in order to makes a clear broth.
Provided by Shanda M
Categories Spinach
Time 1h30m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
- Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
- Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
- Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.
EASY & HEARTY VEGAN TOMATO SOUP CHOCK FULL O VEGGIES
Just because it's vegan doesn't mean it's tasteless! This soup is pretty rich and hearty, and it's a healthy meatless and animal-product-free version of the classic comfort food. It's a fun soup for the whole family, and your kids will LOVE it with grilled cheese sandwiches! I love my grilled cheese dipped in this soup. :) This is my very own recipe: my uncle is a professional chef and taught me how to cook in his massive kitchen but I can't do the insanely complex stuff he does. Thus while trying to find vegetarian and vegan recipes, I discovered this mixture by accident-- and have now perfected it instead of eating some overly salty Progresso crap. Other Notes: 1) This is the UPDATED recipe, the first one was kinda rough, I've perfected it now. 2) You can also use 1-2 bay leaves for extra kick but I usually don't keep them around. 3) Try it with some extra orzo or ditalini if you want to make a meal out of it!
Provided by the80srule
Categories Chowders
Time 55m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain all the canned food and put in a large bowl for now.
- Finely chop the celery and put it in the bowl too.
- Cook the ditalini al dente and put it aside for now, still in the water so it doesn't dry out.
- Put the vegetable broth, oil, and tomato paste into a large saucepan, mix together on high heat.
- When this completely melds, lower the heat and add the minced garlic, onion powder, black pepper, and basil. Stir.
- Add the whole bowl of veggies and blend in well.
- Drain the ditalini and add to the mix.
- Let simmer for 10-15 minutes or until thick and bubbly.
Nutrition Facts : Calories 504.9, Fat 9, SaturatedFat 1.4, Sodium 1041.6, Carbohydrate 95, Fiber 17.7, Sugar 20.6, Protein 19.8
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