Recipe Creamy Vegan Tomato Basil Soup Gone Minimalist 6 frozen basil cubes (you can use about 2 t. chopped, fresh basil as well) method: saute onion and garlic. add tomatoes, tomato sauce, coconut milk, salt, and pepper, mix well. bring soup to a boil for a minute or two, then simmer for about half an hour, adding basil about half way through. let soup cool, then puree using an immersion blender. Add the onion and cook for ~4 minutes or until softened. add the garlic and dried basil and cook for ~1 more minute or until fragrant. add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. cover and bring to a simmer and let cook for 15 20 minutes.
Creamy Vegan Tomato Basil Soup Recipe Stylish Pharmacist Saute: in a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more. add remaining ingredients: add the tomatoes, basil, oregano, pinch of salt and pepper, and broth. simmer: bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes. 1) heat the vegan butter or oil in a large pot on medium heat, add the onions and carrots and saute for 8 to 10 minutes. stir frequently to avoid burning or browning. 2) add the garlic, diced tomatoes, bell pepper, and basil, along with your seasonings and vegetable broth. stir until evenly combined. Here's how it's done: sauté the garlic and onion. add the tomatoes and cook for a few minutes until hot and just starting to break down. add the basil and seasoning. blend with an immersion blender in the pan or transfer to a blender (if doing this you might need to work in batches). blend until smooth. Preheat oven to 425°. cut tomatoes in quarters, removing the tough piece where the stem attaches. add tomatoes to a large baking dish, along with chopped onion and whole garlic cloves. drizzle with olive oil and season generously with salt and pepper.
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