Chunky Tomato Basil Soup

    I don’t believe that Malissa and I are a minority as people who love to have soup with our sandwiches.  If you are like us, then this tomato basil soup is perfect for you!  Not only can it be enjoyed guilt-free, knowing that it is completely vegan and healthy, but it is also extremely easy to make and works very well as leftovers!  It is rich and creamy, but still has some good chunks in it, giving it a good hardiness.  This meal is also very quick, taking about 15-20 minutes to make.

8 Cups roma tomatoes, diced

2 Eight-ounce cans tomato sauce

1 Six-ounce can tomato paste

2 Cups water

4 teaspoons bouillon (we get veggie “better than bouillon”)

1 Package silken tofu (optional, adds to the creaminess)

10 Basil leaves, finely chopped (or to taste)

Salt and Pepper, to taste

Vegan cheese (optional, for garnish)

Place diced tomato pieces in blender or food processor and pulse 2-3 times.  Combine tomatoes, sauce, paste, water, and bouillon in pot and simmer 3-4 minutes.  Blend the tofu until creamy and stir into tomato mixture.  Simmer until it reaches desired thickness.  Remove from heat, stir in basil, salt and pepper.