Vegan Tomato Soup

🧂 Ingredients

• ½ Red Onion

  large, diced
• 5 Cloves Garlic

  minced
• 2 tbsp Vegan Butter

  or olive oil
• ⅓ Cup Flour

  all purpose
• 3.5 Pounds Vine Ripened Tomatoes

  chopped
• 2 Cups Vegetable Stock
• 1 Cup Almond Milk

  or coconut milk
• ¾ Cup Tomato Paste

  6 oz
• 1 tbsp Crushed Red Pepper
• 2 tbsp Italian Seasoning
• Salt and Pepper

  to taste
• olive oil
• fresh basil

  optional, for garnish

Instructions

• 1 In a large pot, cook the onion and garlic in oil for about 5 minutes, or until
  the onion has softened.
• 2 Add the vegan butter and let it melt before sprinkling the flour over the top,
  then stir until the flour has soaked up all the liquid.
• 3 Add half of the vegetable stock and all of the almond milk. Stir, and let simmer
  on low/medium for about 5 minutes. Add in the tomato paste and stir well.
• 4 Add the remaining stock, tomatoes, crushed pepper, and italian seasoning. Add
  salt and pepper to taste. Stir, and simmer for about 30 minutes, or until
  tomatoes have softened.
• 5 Place in a blender and pulse until smooth. (Or use an immersion blender to blend
  it right in the pot.) Tpo with fresh basil, if desired. Enjoy!

Nutrition Info