Homemade Tomato Soup
Vegan Homemade Tomato Soup
Servings: 10
Calories: 12kcal
Equipment
- 1 food mill
- 2 stock pot
- 1 strainer
Ingredients
- 14 each tomato large
- 6 oz ribs celery cut in chunks (leaves of 1 bunch celery) diced
- 6 oz Onion diced
- 2 tbsp fresh basil Rolled leaves, cut into ribbons
- 2 tbsp minced garlic
- 2 cups Vegetable Stock
Instructions
- Wash tomatoes, with a knife, put an X across the bottom of the tomato
- Place Tomatoes in boiling water, for 60 - 90 seconds, remove from boiling water, shock in an ice bath
- Remove tomato skin, cut the tomato in half, squeeze the center of the tomato out into a fine strainer
- Your goal is to reserve the juice and meat of the tomato remove the seeds
- Once all of the tomatoes are squeezed, reduce the tomato liquid by 1/2.
- Saute the celery, and onions in a separate pan.
- Add the tomato pulp to a pan, at medium-high heat, cook for 10 - 15 minutes,
- Strain the tomato pulp from the liquid, add this liquid to the other tomato liquid, reduce it by half
- Add the tomato pulp to the celery and onions, add the reduced tomato juice
- Puree the mixture in a blender (if using a traditional blender blend before adding the liquid), or using an immersion blender blend the entire mixture. add oil, and season with salt and pepper.
- Add ribbon cut basil
- Serve, garnish with ribbon cut basil
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg