Please tell me why so many of the store bought tomato soups contain dairy?! Not to mention sodium. Have no fear! After trying this recipe you won’t even think twice about purchasing the canned stuff.
Shockingly, not only was this my first time making tomato soup, it was also the first time I’ve eaten it. Gasp!! I know. I’m not sure why it took me so long to try it, but wow it’s tasty! Add a grilled cheese on the side and BAM the perfect lunch.
I used an immersion blender for this recipe because frankly I didn’t want to wash my blender, but if you don’t have one, a high-speed blender will work just as well. But be warned, this soup is HOT, so be careful when pouring and blending it.
Here’s the recipe:
- 2 tbsp olive oil or vegan butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 796 mL (28 fl oz) can of unsalted whole tomatoes, including the juice
- 1 cup vegetable broth
- ½ tsp dried basil
- ¼ tsp dried oregano
- ½ cup unsweetened oat milk
- Salt & pepper to taste
- In a medium-large pot over medium heat, add the olive oil/butter, onion, and garlic. Sauté until translucent.
- Add the tomatoes & juice, vegetable broth, basil, and oregano, and bring to a boil, uncovered. Reduce the heat and simmer for 15 – 20 minutes.
- Remove the pot from the heat and use an emulsion blender to blend the tomatoes until smooth. If you don’t have an immersion blender, let the soup cool slightly before transferring to a high-speed blender, then blend until smooth.
- Transfer the soup back into the pot and return to the heat. Stir in the oat milk and bring a boil. Continue to simmer for another 8 – 10 minutes.
- Season with salt & pepper to taste and add a drizzle of oat milk when serving to garnish.