Ingredients:
- 2 tablespoons olive oil (instead of butter)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14 ounces each) diced tomatoes
- 1 can (6 ounces) tomato paste
- 4 cups vegetable broth
- 1 teaspoon sugar (or maple syrup)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup full-fat coconut milk or any unsweetened dairy-free cream (for creamy version – optional)
- Fresh basil or parsley, chopped, for garnish
- Croutons or vegan Parmesan for serving (optional)
Instructions:
Optional Toppings:
Top with croutons or vegan Parmesan.
Sauté Onion:
In a large soup pot, heat the olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
Add Garlic:
Stir in the minced garlic and cook for another 1–2 minutes.
Add Tomatoes:
Add diced tomatoes and tomato paste. Stir to combine.
Pour in Broth & Season:
Add vegetable broth, sugar, dried herbs (basil, oregano, thyme), salt, and black pepper.
Simmer:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes.
Blend:
Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender. Return to the pot.
Add Vegan Cream (Optional):
Stir in coconut milk or a dairy-free cream alternative if a creamy texture is desired. Warm gently but do not boil.
Check Consistency:
Adjust thickness with extra broth or cream if needed.
Taste & Adjust:
Taste and tweak seasoning if necessary.
Serve:
Ladle into bowls and garnish with fresh herbs.