Leslie Durso's Vegan Tomato Soup

Well, it’s raining in Los Angeles so that means my ceiling is leaking and there are buckets and pots all over my apartment. Time to stay positive and make a big pot of my favorite soup with the one pot that is not catching drops 🙂 I love me some tomato soup! I thought I’d share my recipe with you. It’s simple, straight forward and easy! Wherever you are, stay warm and cozy with a bowl of this soup and a big blanket!

Vegan Tomato Soup

Serves 4

1 lb. Roma tomatoes

3 tbsp. extra virgin olive oil

1 medium yellow onion, diced

5 cloves of garlic, chopped

1/2 dry white wine

3 cups vegetable broth

4 oz. tomato paste

salt and pepper to taste

Bring a large sauce pot of water to boil. Score the tomatoes making an X on the bottom of them. (just pierce the skin) Prepare an ice bath by filling a mixing bowl with ice cubes and enough cold water to cover them. Drop the scored tomatoes into the boiling water. Count to 20 and remove the tomatoes with a pair of tongs and place them in the ice bath. Wait 20 seconds. Peel the tomatoes. The skins should fall off easily.

In a large sauce pot on medium heat, sauté the diced onion in the olive oil. Add the garlic and at 1/2 tsp. sea salt stir to coat. When the onions are soft, add the wine and broth. Stir. Gently add in the peeled tomatoes. Bring to a boil and then reduce to a simmer. Cover and cook until you can break up the tomatoes with a wooden spoon, about 15 minutes. Break the tomatoes up a bit and return the lid and continue to simmer for about 15 minutes. Using an immersion blender (stick blender) blend the soup until smooth. You can also do this using a regular blender, just blend and transfer back to the pot and turn heat to medium low. Add in the tomato paste and stir until it dissolves. Add salt and pepper to taste. Serve warm. As a garnish I always like to do a little olive oil drizzle and some sea salt on top and some fresh herbs.