Dairy-Free Tomato Soup

• 份量: 8 servings
• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

¼ cup Olive Oil

½ cup Onion (diced)

1 pinch Allspice

¾ teaspoon Salt (Kosher)

2 cloves Garlic (minced)

56 ounces Crushed Tomatoes (two 28 ounce cans)

2 cups Vegetable Broth (low sodium)

½ Tablespoon Brown Sugar

步驟

In a large pot heat ¼ cup olive oil over medium low heat.

Add ½ cup diced onion and cook 5-10 minutes to soften completely.

Next add a pinch of allspice and 2 minced cloves garlic, stir until fragrant.

Pour in 56 ounces crushed tomatoes, 2 cups vegetable broth, and ½ Tablespoon brown sugar. Stir together.

Season with ¾ teaspoon Kosher salt then bring to a boil.

Once boiling, reduce the heat to low and simmer for 10 minutes.

Using an immersion blender, blend the tomato soup until thick and creamy.

Serve or store for later.

筆記

Add and toast tomato paste in the onions and garlic before adding tomato sauce and broth

Add red pepper flake

bump up salt and all spice