[Recipe]: Vegan Tomato Soup

• Difficulty: Easy
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Serves: 4
• Inspired by Martha Stewart creamless tomato soup, which is creamless, yet creamy

Ingredients

• 5 tablespoons of olive oil
• 1 medium onion (chopped)
• 2 carrots (peeled and roughly chopped)
• 2 stalks of celery (roughly chopped)
• Salt and pepper to taste
• 2 tablespoons of all purpose flour
• 8 cloves of garlic (smashed, no need to mince since this will be blended)
• 1 heaping teaspoon of rocoto paste
• 1 tablespoon of tomato paste
• 1 can (28 ounces) whole peeled tomatoes in juice
• 2 cups of vegetable broth
• 1/3 cup of oat milk

Process

1. Prepare the soup: Over medium heat, add 5 tablespoons of olive oil. Once the olive oil is shimmering, add onion, carrot, and celery. Sautee until onions are translucent. Add salt and pepper to taste.
2. Add 2 tablespoons of flour and mix so that flour is lightly toasted. Remember to mix constantly so that the flour doesn’t burn.
3. Add garlic, rocoto, and tomato paste. Stir for 30 seconds before adding the peeled tomatoes and vegetable broth.
4. Scrape as much off the bottom of pot and let simmer for uncovered for 30 minutes.
5. Add 1/3 cup of oat milk. Simmer for 5 minutes until fully incorporated.
6. Blend and serve.

You may also want to add some sauteed kale as garnish or serve the soup with toast.