The joys of reposting…it’s like a gift – only regifted…

It’s pretty cold here right now.  Good soup season.  Have you noticed that there are very few tomato soup’s out in the markets that are vegan??  So I made a recipe that rivals any tomato soup out there.  Easy to make, takes about 20 minutes from start to finish.  Enjoy!

“Souper” Tomato Soup

Serves 2 to 4 hungry vegans

• 4 garlic cloves, minced or pressed
• 2 bouillon cubes (I used Rapunzel w/sea salt and herbs)
• 1 tablespoon sweet paprika
• Black pepper to taste
• Olive Oil for sautéing – about 2 – 4 tablespoons
• 2 Whole Tomatoes, diced (If tomatoes are not in season where you live double the canned tomatoes below)
• 1 28oz can of diced tomatoes (Try Whole Foods Organic 365 Brand canned tomatoes)
• 2 stalks celery with tops
• 1/4 white onion, diced
• 1 leek, sliced in rings
• 1 carrot, grated
• Hot sauce (Try Tabasco Brand)

Place canned tomatoes and diced tomatoes in a food processor and puree.  (You will want to do this a little bit at a time.  Unless, of course, you like red splatters everywhere and then by all means do it however you like)  In a soup pot, add tomato puree and put on medium heat.  Add paprika, black pepper and hot sauce.

In a small bowl place the bouillon cubes with 1/4 cup of water and microwave until incorporated.  Add bouillon mixture to the soup pot.

Sauté garlic, onions, carrots, and leeks in (olive oil) a skillet until soft.  Add mixture to food processor and puree.  Then add the mix to the soup pot.  Stir well to incorporate.

Bring soup to simmer and cook for an additional 10 minutes.

Serve and enjoy!

NOTE: You will notice I did not add salt to this soup.  Sadly, we eat too much salt and I don’t usually add it to my recipes.  There is sea salt in the bouillon so be careful if you add salt along with the bouillon as it will make the soup very salty.  I wouldn’t use additional salt until you taste the finished soup, you won’t miss it – honest!