Creamy Tomato Soup with Garlic Infused Olive Oil (vegan option)

Entree Vegetables

Tomato Soup with Garlic Infused Olive Oil
2 Cups diced yellow onions
1 Whole head garlic-minced
4 Cans or 64 ounces fresh diced tomatoes
2 Cups chicken or vegetable stock(vegan)
1/2 Cup Milk (vegan-soy milk unsweetened)
1/2 Cup Shredded Parmesan cheese(vegan-nutritional yeast)
4 TBSP basil
Sugar/Salt/Pepper to taste
1. Sauté 2 cup of diced yellow onions with 1 whole head of garlic (minced) in a pot with a few swirls of Squizito Garlic Oil. Sauté until onions are translucent. 
2. Add 4 cans of diced tomatoes. Sprinkle the top with sugar / salt / pepper. This is to taste - so tablespoons to start with then add to taste. 
3. Add 1 cup chicken stock and 4 TBSP of basil then simmer for 10 min.
4. Spoon soup into blender (or use hand blender) and just mix so it’s all blended - not smooth. Just to break the tomatoes up more. 
5. Return to pot and add 1/2 cup of milk, 1/2 cup of Parmesan and additional seasonings (sugar / salt / pepper) if needed. 
6. Add 1 more cup of chicken stock and bring to a boil then return to simmer for 10 min. Then keep soup on low while toast or bread bakes. 
Serve with crispy thick bread. Additional toppings include: feta / Parmesan / mascarpone 
Recipe by Sarah Brown

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