Extra Creamy Tomato Soup with Grilled Cheese
Ingredients
- 1 28 oz (800 g) can of chopped tomatoes
- 1 medium onion
- 1 celery stalk (or 2 small ones)
- 1 medium carrot
- 2-3 garlic cloves
- 1 heaping tbsp vegan butter
- 1 heaping tbsp all-purpose flour
- 1 tsp brown sugar (optional)
- 1 cup vegetable broth
- Black pepper to taste
Optional additions
- Fresh basil
- Vegan greek style yogurt or sour cream
- Grilled cheese (sourdough bread and vegan cheese slices)
Preparation
Peel and clean onion, garlic, carrot and celery, and roughly chop everything.
Melt vegan butter in a large pan or dutch oven, and sauté veggies on low to medium heat for about 15 minutes until fragrant.
Add sugar and flour, and keep stirring for 2 minutes, then add chopped tomatoes and vegetable broth.
Bring to a boil, reduce heat, cover with a lid, and let the soup simmer for 15 minutes, stirring occasionally.
Let the soup cool down enough to transfer it to a mixer and blend until smooth.
If the soup is too thick for your liking, add 1/4 cup additional water or broth.
Season to taste with pepper.
Reheat if necessary, top with some fresh basil, and enjoy.
Notes
Serve with a crunchy sourdough grilled cheese made with vegan cheese slices if desired.
Optionally top with vegan Greek-style yogurt or sour cream.
