creamy tomato soup
TOTAL TIME
20 minutes
PREP TIME
5 minutes
COOK TIME
15 minutes
MAKES
4 servings,
about 1 cup each
FREEZE
Excellent
VEGGEMO FLAVOR
Original

2 tbsp extra virgin olive oil
1 cup chopped onion
1 1/2 tbsp minced garlic
3 tbsp tomato paste
1 x 28 oz can plum (or San Marzano) tomatoes
1/2 cup vegetable stock
1/2 cup Veggemo Original
Salt and cayenne to taste

Garnishes

Herbed croutons

1. Heat oil in saucepan over medium-low heat. Add onions and garlic and cook, stirring occasionally, without browning, until softened. Stir in tomato paste and cook for 1 minute longer.

2. Add tomatoes and break them up slightly in the pan with a wooden spoon. Cover and cook until tomatoes are very soft, about 5–10 minutes. Puree tomato mixture in pot with immersion blender (or let cool slightly and puree in batches in blender and return to pot).

3. Stir in vegetable stock and Veggemo. Season to taste with salt and a pinch of cayenne. Garnish with croutons.