This soup is one of my favorite wintertime soups for vegans, dairy-freers and, well, anyone. It's so easy to make, but so delicious on a cold winter day.
- 1 T. olive oil
- 1 large onion
- 4 large cloves garlic, finely chopped
- 1 large carrot, finely chopped
- 1 t. dried thyme
- 1/2 t. ground red pepper
- 1/4 t. cayenne
- 2 28-ounce cans whole peeled tomatoes in juice
- 1 cup low-sodium vegetable stock
- 2 cups plain soy milk
- 1 t. sugar
- Salt and pepper, to taste
- Parsley, for garnishing (optional)
1. In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, and carrot once hot. Add the thyme, red pepper and cayenne, and cook for 5-6 minutes, stirring often, or until the onion is fragrant and the carrot is soft. Add the tomatoes with juice and broth, bring to a simmer and cook, uncovered for 20-25 minutes. Working in batches, puree the soup in a food processor or blender. Return the pureed soup to the pot, add the soy milk and sugar, and cook until desired heat and consistency. Add salt and pepper to taste. Serve hot, garnishing with parsley if desired.