Easy Vegan Tomato Soup

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/22/2020, viewed by 351 , 1 Comments
yield4 portionstotal time25m

I've learned a thing or two about tomato soup over the years. Two things specifically, actually. It should contain fresh fennel. It should also contain thyme. That's all. Pretty simple. If it's got fennel and thyme in it, you should be good. Oh, and grilled cheese makes a great accompaniment.

What you will need

1 bulb Fresh Fennel

1 Yellow Onion

1/4 cup Olive Oil

1/2 bunch Thyme

28 oz. crushed Tomatoes

Salt

Black Pepper

(Nutritional facts 81 calories, 5.71 g fat, 7.64 g carbohydrates, 1.5 g protein, undefined mg cholesterol, 493 mg sodium)

How to cook

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 can discard most of the fennel fronds, but you may want to reserve a few of the nicer looking sprigs for garnishing.

Remove the fronds from the fennel bulb and slice the whole bulb thinly. You can discard most of the fennel fronds, but you may want to reserve a few of the nicer looking sprigs for garnishing.

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e root tip to yield thin arcs of onion.

Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.

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Pour the olive oil into a soup pot and place it over medium heat.

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Add the sliced onion.

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Add the sliced fennel.

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Add a bundle of thyme.

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slucent. Reduce the temperature if necessary, in order to keep the vegetables from browning before they soften. This should take around 8-10 minutes.

Stirring frequently, cook until the onion and fennel are both soft and translucent. Reduce the temperature if necessary, in order to keep the vegetables from browning before they soften. This should take around 8-10 minutes.

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10 minutes.

Add the diced tomatoes, and bring the pot to a gentle simmer. Simmer for 5-10 minutes.

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Pluck out the bundle of thyme and discard.

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d that hot foods expand drastically when blended. Hold the lid firm with a towel to protect your hand. Start the blender on low speed and work up slowly to high. Otherwise, you'll be cleaning tomato soup off of the ceiling.

Transfer to a blender or food processor and blend until smooth. Keep in mind that hot foods expand drastically when blended. Hold the lid firm with a towel to protect your hand. Start the blender on low speed and work up slowly to high. Otherwise, you'll be cleaning tomato soup off of the ceiling.

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Pour the blended soup back into the pot. It should be quite thick.

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 waste that beautiful puree that's stuck to the sides. Bring the soup to a simmer and add enough water to reach the desired consistency.

Add a little water to the blender so that you can rinse it out well and not waste that beautiful puree that's stuck to the sides. Bring the soup to a simmer and add enough water to reach the desired consistency.

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Season to taste with salt and black pepper.

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 some of the fennel fronds you saved earlier.

Garnish with a little black pepper, maybe a light drizzle of olive oil, and some of the fennel fronds you saved earlier.

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Comments

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Rebeca albera avatar
Rebeca albera
49 days ago ☰
Tasty!
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