What if I told you that you can make a nutritious and delicious vegan, creamy, rich tomato soup in under 30 minutes? Well you can!
This recipe came to me because sometimes I have those days where I don’t have any food prepped, I finished late at work, and I’m just exhausted. The idea of chopping up lots of veggies and cooking a whole meal is totally overrated at this point. And I love to cook! But at that point in the day, all I want is something easy, comforting, and fast. It’s that danger zone where it’s soo easy for healthy eating to fly right out the window, you know what I mean?
That’s why I keep the ingredients for this soup on hand so I can make it at a moment’s notice. Canned tomatoes are a pantry staple for me, as is a carton of veggie broth for those just-in-case-moments. The other ingredients are typical pantry items as well. You could easily substitute dried herbs for the fresh herbs (just use less of them) or alternatively, keep fresh herbs in the freezer. The same is true for the fresh tomatoes – keep chopped fresh tomato in the juices frozen in the freezer and then you will always be prepared!
The speed and simplicity of this soup is that the total cooking time is under 15 minutes. Just cook a few onions and then throw everything into the blender. And in a high speed blender like a Vitamix, if you run it on high for 5 minutes, it will heat the soup to piping hot! Now that’s easy. If you don’t have such a blender, that’s totally fine, just blend it all up and then heat in a pot on the stove.