Vegan Tomato Basil Soup

I have Chef Roberto from TheOfficialHungry to thank for this delicious soup recipe. I love tomato basil soup so whenever I find a new vegan recipe, I am always excited to try it and this one did not disappoint! I wish I had some special pointers for you all, but I just followed the recipe and the soup turned out to be fantastic – definitely a go-to soup for the future! I did not try the vegan grilled cheese, but if you do, please share!

Ingredients:

1 medium white onion, chopped
2 tsp. extra virgin olive oil
4 large vine-ripened tomatoes, chopped
2 large crushed garlic cloves
1 large yukon or yellow potato, peeled and quartered
6 cups Better than Bouillon “No Chicken” Chicken Broth or vegetable broth
10 fresh basil leaves chopped
kosher salt and fresh ground black pepper to taste

Instructions:

Heat a medium sized saucepan over high heat. Add the olive oil (I used grapeseed oil since I don’t like to heat olive oil) and add the chopped onions. Stir the onions for a few minutes until they are slightly brown. Add the tomatoes and garlic and continue stirring for 5 more mintues. Add the potato and broth and simmer until the potato is soft (I left mine for about 15 minutes). Let the soup cool for about 10 minutes before you ladle the soup into a blender – give it some time so it’s not too hot. Add the chopped basil. (I had to do this in batches since my blender couldn’t handle all of the soup at once; I split up the basil and added a few leaves each time I added soup to the blender.). Blend the soup until it’s nice and creamy. Return to the pot and add salt and pepper (you may want to heat it for a couple of minutes, depending on how long you let your soup cool). I toasted a piece of gluten-free bread and enjoyed it with some salad – let me know how this goes! Enjoy!