Tomato Soup
A vegan version of a classic comfort food. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Kitchen Knife
- Large Pot
Ingredients
- 3 tbsp olive oil
- 1 cup onion* chopped
- ½ cup carrot* minced
- 2 cloves garlic* minced
- ¼ cup celery* chopped
- 17 Roma tomatoes* chopped, OR (2) 28 oz cans of tomatoes
- 1 tsp Italian seasoning*
- salt + pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Saute onion until tender. Add carrot and celery. Cook until tender (7-9 minutes), stirring frequently. Add garlic and cook another 2 minutes. Stir in tomatoes and seasonings.
- Reduce heat to medium and simmer approx. 20 minutes, stirring frequently. Taste and adjust seasonings as desired. Serve as-is or puree in blender (in batches) or with immersion blender for a smoother texture.
Note
- You can use any variety of tomatoes, but may need to adjust the thickness of the soup. If soup is too thin, thicken by adding 1-3 tbsp tomato paste.
Notes
Photo by Sara Dubler on Unsplash
Nutrition
Calories: 84kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 16mgPotassium: 381mgFiber: 2gSugar: 5gVitamin A: 2453IUVitamin C: 20mgCalcium: 27mgIron: 1mg
