Vegetarian Tomato Soup

So yeah, my go-to tomato soup recipe actually uses beef stock. So I had to change things up a bit this month. This was a pretty impromptu recipe, but it turned out really nice. I’m not a fan of tomato soups that are either too creamy or taste too much like tomato sauce, and this was neither.

1 28 oz can tomatoes

1 quart veggie stock

1 onion, chopped

3 cloves garlic, minced

generous handful sundried tomatoes, chopped

glug or two of red wine

milk, to taste

chopped basil (maybe 1/4 cup)

3 pieces fresh thyme

salt and pepper

olive oil

1 tbsp tomato paste

greek yogurt (to garnish)

Heat oil in pan. Add onion and garlic and cook until soft. Add tomato paste and cook another minute. Add red wine and cook another minute or two.

Add tomatoes and stock and bring to a boil. Simmer for 45 minutes. Stir in herbs and cook another few minutes.

Puree soup with a stick blender. Stir in milk to desired creaminess (I only like to add a little). Adjust seasonings and garnish with a spoonful of greek yogurt.

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1 Comment

Filed under soup, vegetarian

One response to “Vegetarian Tomato Soup

  1. Pingback: Mostly Meatless March: We’re Halfway Through | Missy's Recipes

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