Homemade Tomato Soup is a household favorite. It is simple to make, tastes better and is actually less expensive than canned soup. Enjoy a bowl today!

Chop tomatoes. Minced onion and garlic.
In a pan, heat olive oil. Put in mustard seeds. Wait until mustard seeds start to pop. Mix in minced onions and garlic. Stir and cook for 1 minute on high.
Add Tomatoes, 1 cup broth, and 1 cup water. Bring to boil and reduce heat to medium. Cook for 5 minutes.
Stir in rest of broth, chili powder, and turmeric. Cook on medium for 10 minutes.
Remove from heat and let cool for a few minutes. Put 80% of the mixture into a blender. Blend until smooth. Return smooth mixture to the pan. Cook on simmer for 10 minutes.
Stir in 1 tbsp of plant butter. Simmer for 10 minutes.
Recipe Notes
This recipe is 100% Vegan!
I grew up with tomato soup from a can. For many people this is the only taste they know. Not until we taste a well prepared tomato soup do we begin to understand the rich flavor of tomato soup. With that in mind, making fresh homemade tomato soup is a delight in our kitchen.
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Ingredients
Directions
Chop tomatoes. Minced onion and garlic.
In a pan, heat olive oil. Put in mustard seeds. Wait until mustard seeds start to pop. Mix in minced onions and garlic. Stir and cook for 1 minute on high.
Add Tomatoes, 1 cup broth, and 1 cup water. Bring to boil and reduce heat to medium. Cook for 5 minutes.
Stir in rest of broth, chili powder, and turmeric. Cook on medium for 10 minutes.
Remove from heat and let cool for a few minutes. Put 80% of the mixture into a blender. Blend until smooth. Return smooth mixture to the pan. Cook on simmer for 10 minutes.
Stir in 1 tbsp of plant butter. Simmer for 10 minutes.
SWEEEEET. Looks 500% better than the canned stuff.
Thanks for the positive comments. Funny, I looked in my pantry after posting this recipe and found a can of tomato soup way in back. I think I bought it 3 years ago. 🙂