Vegan Tomato Soup

I don’t peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won’t taste them. I use half cherry tomatoes, half regular tomatoes.

Step: 1

Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.

Step: 2

Remove soup from heat and cool slightly. Remove bay leaves and basil.

Step: 3

Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Per Serving: 140 calories; protein 3.2g; carbohydrates 17.5g; fat 7.6g; sodium 69.6mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.