This vegan soup is a blend of tomatoes, carrots, garlic, beetroots and it can be easily made in under 20 minutes. If someone calls me half an hour before paying a visit, I don’t panic.
All I have to do is figure out my pantry and see what soup can be made. Whether it’s a Veg Clear soup or a mixed soup, I am confident that I have enough supplies to make any soup. This is the best go-to soup with bread crumbs in winters. I just love the crunchy bread with any soups.
First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not burn.
Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.
Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.
Sauté and stir until the onions become translucent, about 3 to 4 minutes.
Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.
mix well and Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes
Stir occasionally and keep an eye on the consistency of the mixture. If the liquids dry up and the tomatoes begin to stick, then add a splash of water at a time and stir. But be sure to not add too much water or you’ll dilute the delicious flavors!
After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.
Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.
Blend to a lovely smooth consistency to make the tomato soup puree.
You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary
If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.
Pour the tomato puree back into the pot, and add 1 cup water. Stir well. Depending on the consistency you prefer, you can add a little less or more water – taking care that the soup does not become very thick or watery and runny.
Simmer on low heat until the tomato soup becomes hot, but is not boiling.(add sugar if you want)
Season with freshly crushed black pepper, and stir.
it is ready, hot and can be served
VOILA!!! ENJOY!!
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