One reason to love Fall? The overabundance of garden veggies! I brought these beautiful heirloom tomatoes home from my grandma’s garden and made this delicious soup. I paired it with a grilled cheese sandwich and was in absolute heaven.
5 tablespoons olive oil
2 medium yellow onions; chopped
5 cloves garlic; chopped
1-2 red chili peppers (could also use 1 teaspoon red pepper flakes)
½ teaspoon paprika
2 tablespoons salt
2 ½ cups veggie broth
4 pounds heirloom tomatoes; chopped
1 tablespoon basil
½ cup vegan sour cream
1. In a large soup pot over medium heat olive oil; add onions, garlic, chili pepper, paprika, and salt. Cook for about 5 minutes stirring intermittently until onions are translucent.
2. Add tomatoes to the pot and heat for about a minute
3. Add veggie broth and basil and mix with an immersion blender. If you don’t have one, you could always use a food processor or blender and return ingredients to the pot once you have mixed them.
4. Heat for another minute or so and add sour cream. Adjust salt to taste.
Makes 8 servings