Tomato and Basil Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp low-sodium vegetable broth, plus 2 cups
1/2 cup white onion, diced
4 medium garlic cloves, peeled and minced
1 medium carrot, peeled and chopped
1 medium zucchini, chopped
3 cups Roma tomatoes, coarsely chopped
1/4 cup tomato paste
1/3 cup fresh basil leaves
1/2 tsp raw apple cider vinegar
1 1/2 cups unsweetened almond milk
sea salt, to taste
freshly ground black pepper, to taste
crushed red pepper, to taste
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Directions: |
Directions:1. Heat 2 tablespoons of the vegetable broth in a large heavy saucepan over medium heat. Add the onions and cook for about 3 minutes, or until they become translucent. Stir in the garlic and cook for another minute.
2. Add the carrots and zucchini, and cook for 1 minute. Add the tomatoes, 2 cups vegetable broth and the tomato paste. Bring the mixture to a boil, and reduce the heat to medium-low and simmer, covered, for about 15 minutes, stirring frequently.
3. Remove the soup from heat and let cool. Transfer the cooled soup to a blender, add the basil and the apple cider vinegar, and blend until fairly smooth.
4. Pour the soup into a saucepan, and stir in the almond milk and the bay leaves. Reheat the soup over medium heat. For a thicker consistency, allow the soup to reduce, stirring frequently, for 20 to 30 minutes. Remove the bay leaves with a slotted spoon, season the soup with sea salt and pepper to taste, and serve. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:30 min |
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