- 1 medium onion, chopped
- 2 teaspoons garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon apple cider vinegar
- 1 cup unsalted vegetable broth
- ½ cup almond milk
- salt and pepper, to taste
Heat a large greased or nonstick-sprayed pot over medium high heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the tomatoes, oregano, basil, and apple cider vinegar, and bring to a boil. Once boiling, add the broth and almond milk and bring to a boil once again. Using your beloved immersion blender, puree the soup until smooth (or feel free to leave it a bit chunky if you love texture). Alternately, if you don’t have an immersion blender, puree the soup in batches in a standing blender. Salt and pepper to taste. Pour the soup into four bowls (or 1 really big one if you’re super hungry), top with cheese if desired, and serve!
As usual, I used a pre-packaged frozen caramelized onion I made in my slow cooker, so I just dumped everything but the broth and almond milk in a sauce pan and brought it to a boil.
I plan to add a bit more almond milk and either subtract some of the veggie broth or leave it in there. I want a bit more of the "creaminess". I may also experiment with a tablespoon of nutritional yeast but it really does not need that.
Creamy Tomato Soup. To import, drag image to your MacGourmet recipe box.