Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 large white onion, sliced 6 cloves garlic, minced 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine) 1/2 cup basil leaves (about 10 -12 large leaves) or 2 teaspoons dried 1/2 teaspoon dried oregano 2 cups low-sodium vegetable broth salt + pepper, to taste vegan cream, to serve

Preparation

• Instructions Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes. Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more. Add remaining ingredients: Add the tomatoes, basil, oregano, pinch of salt and pepper, and broth. Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes. Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like. Serve: Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices. Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.