Fresh Tomato Soup
Ready In: 25 mins
Serves: 6
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, chopped
- 2 lbs fresh tomatoes, peeled, cored and chopped (be careful to not loose the juice)
- 1⁄2-1 teaspoon sugar
- 1⁄2 teaspoon dried basil leaves
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 bay leaf
- 1 pinch hot red pepper flakes (optional)
- 1 cup unsweetened soymilk
Directions
- Take a medium-sized pot, and put it on the stove at medium heat with the olive oil in it.
- When the oil heats up a little, add the chopped onion, celery ribs and garlic, and stir until the vegetables are coated with oil.
- Cook the vegetables until they start loosing their raw aroma (they will become somewhat wilted and translucent), stirring from time to time. This will take around 5 minutes. They must not turn brown or golden. If they do so before wilting, lower the heat and continue cooking.
- Add the tomatoes and stir until some juice forms in the pan.
- Then, add the sugar, basil, oregano, salt, black pepper, bay leaf and hot red pepper flakes (if using).
- Cover the pot and turn up the heat until it boils.
- Immediately reduce the heat to a simmer, and let it cook for 5 more minutes.
- Take off the lid, stir to verify if the tomatoes have softened. If they haven't, cook a couple more minutes, if they have, take out the bay leaf.
- Coarsly blend using a stick blender. This soup doesn't need to have a smooth puree texture, it's good when there are still bits of vegetables.
- Lastly, add in the soymilk and either leave on the heat until it's warm enough to serve or put in a jar to consume later.
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