Creamy Tomato Soup
One pot soup
Ingredients
- 3 tbsp olive oil extra virgin
- 6 tomatoes slice into two halves
- 1/4 cup red onions white onion will also work
- 3/4 cup chopped garlic cloves
- 1/4 cup oat milk any plant milk will work
- 1 tsp black pepper
- 2 tsp italian seasoning
- 2 tsp garlic powder
- 2 tbsp vegan feta crumbles optional
- 1 cups veggie broth
- 2 tbsp agave sugar works as well to cut acidity
- 1 tsp salt add more if needed
Instructions
- Preheat oven 350 degreesAdd tomatoes to a baking pan with 1 tbsp of olive oil, bake for 15-20 mins until tomatoes are roasted, softened and remove. Let them cool down before adding to a blender. Blend on high until smooth and set aside.In a large pot, saute the onion and garlic with 2 tbsp of olive oil for 4-5 minutes over medium heat, until soft and translucent. Add tomato blend to the pot, veggie broth, oat milk, seasonings, and stir well. Lower heat and simmer for 20-25 minutes. Serve in a bowl and garnish wish with feta crumbles
- In a large pot, saute onion and garlic with olive oil for 4-5 minutes over medium heat, until soft and translucent. Add tomato blend to pot, veggie broth, oat milk, seasonings, and stir well. for a thicker consistency, add a cornstarch slurry. (mix 2 tbsp water and 1 tbsp cornstarch)
- Lower heat and let simmer for 20-25 minutes, serve in a bowl and garnish with feta crumbles.
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