Vegan Tomato Soup

Ingredients

• 2 pounds Fresh tomatoes (roughly chopped)
• 1 medium Carrot (diced)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 4 cups Vegetable broth (low-sodium preferred)
• 2 tablespoons Olive oil (for sautéing)
• 1 teaspoon Dried basil (or use fresh basil if available)
• 1 teaspoon Dried oregano (or use fresh oregano if available)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (freshly cracked, to taste)
• 1/4 cup Fresh basil leaves (for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5 minutes until the onion becomes translucent.

2. 2

   Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.

3. 3

   Stir in the chopped fresh tomatoes, dried basil, oregano, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.

5. 5

   After 20 minutes, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

6. 6

   Taste and adjust seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.

7. 7

   Serve hot, garnished with fresh basil leaves.