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Homemade Tomato Soup

The mother of all vegan tomato soups.
Prep Time 20 minutes
Servings 3
Author Frith (AKA Hannibal Woodward)

Ingredients

  • 2-3 TBSP of Imagine No Chicken Broth
  • 1 fennel bulb chopped
  • 2 garlic cloves pressed and chopped
  • 1 cup diced celery
  • 2 cups chopped carrots
  • 2 cans crushed tomatoes
  • 2 cups of favorite vegetables
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp celery salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • 1-2 bay leaves
  • 1 can of full fat coconut milk.

Instructions

  1. Saute fennel bulb until clear about 5-7 minutes.
  2. Add garlic and saute a little longer.
  3. Add in carrots, celery and saute until slightly browned.
  4. Add the rest of the ingredients except coconut milk.
  5. Cook for awhile on a low boil, high simmer.
  6. When it looks cooked down, turn it off and wait about 5 minutes.
  7. Then stir in the coconut milk.

Recipe Notes

If you choose a vegetable like cabbage or brussel sprouts, saute them with the carrots and celery.
Marianne thinks this would be amazing with Fire Roasted Tomatoes.
If you like, you can blend about half this soup to have a nice half chunky, half creamy soup.