Fresh Tomato Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 2 lbs fresh tomatoes, peeled, cored and chopped (be careful to not loose the juice)
• 1/2-1 teaspoon sugar
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 pinch hot red pepper flakes (optional)
• 1 cup unsweetened soymilk

Recipe

• 1 take a medium-sized pot, and put it on the stove at medium heat with the olive oil in it.
• 2 when the oil heats up a little, add the chopped onion, celery ribs and garlic, and stir until the vegetables are coated with oil.
• 3 cook the vegetables until they start loosing their raw aroma (they will become somewhat wilted and translucent), stirring from time to time. this will take around 5 minutes. they must not turn brown or golden. if they do so before wilting, lower the heat and continue cooking.
• 4 add the tomatoes and stir until some juice forms in the pan.
• 5 then, add the sugar, basil, oregano, salt, black pepper, bay leaf and hot red pepper flakes (if using).
• 6 cover the pot and turn up the heat until it boils.
• 7 immediately reduce the heat to a simmer, and let it cook for 5 more minutes.
• 8 take off the lid, stir to verify if the tomatoes have softened. if they haven't, cook a couple more minutes, if they have, take out the bay leaf.
• 9 coarsly blend using a stick blender. this soup doesn't need to have a smooth puree texture, it's good when there are still bits of vegetables.
• 10 lastly, add in the soymilk and either leave on the heat until it's warm enough to serve or put in a jar to consume later.