Vegan Tomato Basil Soup
A hearty and creamy tomato soup that is completely dairy-free!
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Large Garlic Cloves peeled and chopped finely
- 1 Medium Yellow Onion finely chopped
- 2 28 oz cans Organic Diced/Whole Tomatoes or low-sodium tomatoes
- 1 Tomato paste small can
- 2 Large Avocados ripe and chopped
- ΒΌ teaspoon fresh pepper
- 1 teaspoon dried Thyme
- 8 Large Basil Leaves chopped or torn into pieces
- Freshly ground Salt to taste
Heat the oil on medium in a soup pot.
Add the chopped garlic and onion. Saute for 3-5 minutes.
Add all other ingredients (except the Basil) and 1 large can of water to the pot. Let simmer on the stove for 30 minutes.
Take cupfuls of the soup and blend in the blender until smooth. Return to the pot.
Add in the fresh basil and some salt to taste just before serving. Voila!