My Creamy Tomato-Basil Soup is the perfect accompaniment to vegan grilled cheese. Especially, on a rainy day like today. It takes under 30 minutes from prep to serving.
- 1 1/2 c onions, diced
- 1 tsp All-Purpose Seasoning
- 1 c Vegetable Stock
- 2 14.5 oz diced tomatoes, canned
- 1 15 oz. cannellini beans, drained, rinsed
- 1/2 c basil, chopped, reserve some for garnishing
Over medium-low heat sauté the onions and All-Purpose Seasoning until the onions are softened and translucent.
Add the Vegetable Stock, diced tomatoes and cannellini beans to the onions. Raise heat to medium-high and bring to a boil; cook about 5 minutes. Stir in basil.
Transfer soup to a high-speed blender. Blend until smooth. Taste for seasoning and adjust as needed. Pour into bowl and garnish with basil.
Serve. Eat. Enjoy.