This tomato soup recipe is vegetarian.
2 – 28 oz. cans of whole tomatoes (you may substitute fresh tomatoes)
32 oz. of vegetable broth
2 green onions, diced
2 yellow onions, chopped
1 clove of garlic, pressed
1 stalk of celery, diced
1 Tbsp basil
1/4 tsp ground thyme
sea salt & fresh ground pepper (to taste)
In a large stock pot sauté yellow onions, celery and garlic in a couple tablespoons of olive oil to soften. Add vegetable broth, tomatoes, green onions and bring to a boil. Add basil, thyme, salt and pepper. Simmer for about 25 minutes.
Purée soup using an immersion blender. If you don’t have one you can, with extreme caution, purée the soup in a blender.
This soup works well if you let it cool and freeze for later consumption. Pairs well with a hearty sourdough 3 cheese panini. You can substitute chicken broth for the veggie broth but then it will no longer be a vegan soup.