Vegan Tomato Soup with Fresh Herbs
This is a great set and forget recipe that can be made in the crock pot or on the stove top. Make sure to let it cook long enough so that the liquid mostly evaporates-- it'll make it sweet and delicious. A food mill is also an essential part of making this dish
Place all items in your heavy bottomed soup or crock pot except for herbs. If preparing on stove top, bring up slowly to a boil, and then cover and simmer over low heat for 2 hours. Uncover and add in chopped fresh herbs. Cook off almost all water and juices, about another 2 hours (stir occasionally to make sure it doesn't burn on bottom.) Allow to cool slightly, and pass through a food mill to remove just the most solid bits of skin and seeds. Taste and adjust salt and pepper. Serve either as is or with a stir of cream or vegan alternative milk. Reheats very well, and is tasty cold, too.
If using a crockpot, cook on high 4 hours, and then remove lid add herbs and continue to cook on high another 4-6 hours, or until most of the liquid has evaporated.
Ingredients
Directions
Place all items in your heavy bottomed soup or crock pot except for herbs. If preparing on stove top, bring up slowly to a boil, and then cover and simmer over low heat for 2 hours. Uncover and add in chopped fresh herbs. Cook off almost all water and juices, about another 2 hours (stir occasionally to make sure it doesn't burn on bottom.) Allow to cool slightly, and pass through a food mill to remove just the most solid bits of skin and seeds. Taste and adjust salt and pepper. Serve either as is or with a stir of cream or vegan alternative milk. Reheats very well, and is tasty cold, too.
If using a crockpot, cook on high 4 hours, and then remove lid add herbs and continue to cook on high another 4-6 hours, or until most of the liquid has evaporated.