Vegan Tomato Soup à la Casa Sin Tiempo

This vegan tomato soup recipe combines the timeless flavors of Italy and Germany, inspired by the rich culinary history of Rome and the heartiness of German cuisine. The result is a comforting and flavorful soup that's perfect for any occasion.

Ingredients:

• 1 large onion, chopped


• 2 cloves of garlic, minced


• 2 carrots, diced


• 2 celery stalks, chopped


• 1 red bell pepper, diced


• 1 can 28 oz of crushed tomatoes


• 4 cups vegetable broth


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onion turns clear

Dice the red bell pepper, carrots, and celery

Make sure the vegetables are soft

Mix the tomato paste and vegetable broth together

Mix well

Add salt, pepper, dried oregano, and dried basil to taste

Use a stir to mix

Once the soup starts to boil, lower the heat and let it cook slowly for 20 to 25 minutes

This will let the flavors blend

Take the soup off the heat when it's done and let it cool down a bit

Blend the soup until it is smooth and creamy with a regular blender or an immersion blender

If you want, you can serve it hot with fresh basil leaves on top

Enjoy your Vegan Tomato Soup at Home Without Time!