Vegan Tomato Basil Soup
Yield: 8 cups
Prep Time: 10 minutes
Total Time: 30 minutes
2 tbsp. olive oil
1/2 large yellow onion diced
3 cloves garlic minced
2 Yukon gold potatoes diced
2 large carrots diced
2-15 oz. cans crushed tomatoes
1-32 oz. container vegetable stock
salt & pepper to taste
Large handful of fresh basil
dash of red pepper flakes (optional)
Heat olive oil in large pot over medium heat.
Dice onions and add them to the pot. Cook until translucent.
Mince garlic and add to the pot. Make sure to stir both items as they sauté.
Chop potatoes and carrots into small chunks and add them to the pot.
Add salt, pepper and red pepper flakes (optional) and stir well.
Add cans of crushed tomatoes and all the vegetable stock.
Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes and carrots are tender.
Add basil and pour mixture into blender to liquidize into a soup.
Serve with a piece of crusty whole wheat bread.
*I have had this soup both with and without the red pepper flakes. If you like a little heat this is a great way to spice things up!