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Classic (ish) Tomato Soup
Yummy vegan tomato soup made from scratch
Prep Time: 00:20
Cook Time: 00:30
1 tbs olive oil
1 red onion, diced
1 large carrot, diced
3 - 4 cloves garlic, diced
5 cups diced tomatoes, fresh or canned
1 medium white potato, diced
1 1/2 cups vegetable stock (low sodium)
2 tbs balsamic vinegar
1/2 tsp salt
3 tbs fresh basil, divided
black pepper to taste
1In a large pot, heat the olive oil over medium heat.
2Cook the diced onion and carrot until both are soft, about 3-4 minutes, then add the garlic and cook for another minute.
3Add the tomatoes and the diced potato and stir well. Simmer for about 5-7 minutes or until the potato starts becoming soft enough to easily stick a fork through
4Add the vegetable stock, balsamic vinegar, and the salt and simmer covered for about 10 minutes. Be careful not to let it boil too much and stir once or twice while simmering.
5Add 2 tablespoons of the fresh chopped basil and simmer, uncovered, for about 5 minutes.
6Once the soup is done, use either an immersion blender or transfer (carefully) in sections to a blender to puree until smooth.
7Top with the rest of the basil and black pepper to taste
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