Fire Roasted "Creamy" Tomato Soup (Vegan)
You probably wouldn't guess the "secret" ingredient that gives this soup it's thick creamy texture, and you may be skeptical. I promise, it's worth the addition!!
1 tablespoons olive oil
1 cup chopped white onion (about ½ of a large onion)
2 cloves garlic, minced or grated
1/2 teaspoon kosher salt
2- 28 oz cans Organic Fire Roasted Diced or Crushed Tomatoes
¼ cup loosely packed fresh basil, OR 2 tsp dried basil
1/2 teaspoon dried oregano
14.5 ounces organic vegetable stock
1-2 tsp monk fruit sweetener or brown sugar
additional salt and black pepper to taste
1/2 c plain unsweetened almond milk, optional
Good quality immersion blender.
In a large pot, over medium heat add olive oil and add chopped white onion.
Sprinkle 1/2 salt teaspoon on top. Sauté until onions are transparent.
Add minced garlic and sauté until the garlic becomes fragrant.
Add crushed tomatoes, basil, oregano, and vegetable stock. Reduce heat to simmer. Simmer for about 10 to 15 minutes.
Taste, and if the soup is too acidic add monk fruit sweetener. Season with salt and black pepper to taste.
Puree soup with either an immersion blender or by carefully pureeing soup in a blender, to your preferred texture.
One soup is pureed, sprinkle potato flakes over top, and stir in completely. This will thicken the soup and lend a creamy texture without adding cream! If desired, add up to ½ cup plain unsweetened almond milk to thin soup, but this is not necessary.
Notes: When I make this to share with my kids, we do not add any cayenne pepper. However, you may love a kick! Play around with the level of spice! Adding more than 2 TB of potato flakes will make it creamier, but it will taste like french fries and ketchup. Ask how I know!
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