Vegan Tomato Soup
This tomato soup is vegan-friendly and packed with lycopene, a powerful antioxidant found in tomatoes that helps protect the body's cells against free radical damage.
Serve this tomato soup with pieces of grilled whole wheat bread for added fiber and texture.
- 14 ozs tomatoes
- 1 onion
- 2 garlic cloves
- 1 ½ Tbsps Coconut oil (or olive oil)
- 1 tsp Dried rosemary
- 1 bay leaf
- 2 Tbsps fresh thyme (chopped)
- 14 ozs Vegetable broth
- Chives (for garnish)
Score the tomatoes crosswise and blanch briefly in boiling water, then peel, remove stems and cut into quarters. Peel and finely chop the onion and garlic. Heat the oil in a saucepan and sauté the onions, garlic and tomatoes quickly. Add the rosemary, bay leaves thyme and vegetable broth.
Let the soup simmer for 20 minutes over low heat, then remove the bay leaf, puree with a hand blender, pass through a sieve and season with sugar, salt and pepper. Pour the soup into preheated cups and serve garnished with chives.