vegan tomato soup

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Servings:
4 to 6
Preparation Time:
0.25 hours

Tools

  • cutting board & knife
  • heavy 3 to 4 qt. pot w/ lid
  • blender

Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup chopped yellow onion
  • 1 Tbsp olive oil
  • 1/3 cup chopped leek
  • 1/3 cup grated carrot
  • 1/3 cup chopped celery
  • 1/2 tsp kosher salt
  • 1/3 cup chopped celery
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp red chile flakes
  • 28 oz can whole tomatoes
  • 2 fire roasted and skinned red bell peppers
  • 1 bay leaf
  • 1/2 cup low sodium vegetable broth
  • 2 Tbsp dry sherry
  • 10 large basil leaves, chopped

Cooking Instructions

Heat the covered pot over medium-low heat for 5 minutes then add the olive oil and chopped onion, stir and cook covered for 10 minutes, stiring a little every minute. Uncover and cook, stirring occasionally, until the onion is well browned but not burned.

Add more olive oil and the leek, carrot, celery and salt, stir and cook covered for 10 minutes. stiring a little every minute.

Raise heat to medium and add more celery, black pepper, red chile flakes, tomatoes, bell peppers, bay leaf and vegetable broth, stir and cover until the liquid starts to boil. Reduce heat to medium-low, stir and leave partially uncovered until tomatoes are soft - 10 to 20 minutes.

Uncover and stir in sherry and cook partially uncovered for 10 more minutes.

Turn off heat, remove bay leaf, stir in basil leaves and leave partially covered for 10 more minutes.

Blend 2 cups at a time until smooth. Do not close blender lid tight over hot liquid and hold a towel over the lid while blending.