CHUNKY STYLE FRESH TOMATO SOUP

by: BJ Reed (aka Coach BJ)

  • Total Time: 30 minutes stove top or 14 minutes pressure cooker
  • Prep Time: 15 minutes
  • Yield: Serves 6

Ingredients

  • 8 medium heirloom vine-ripe tomatoes, cored and quartered (for maximum nutrition no need to peel) or 2 (28-ounce) cans best-quality whole or diced tomatoes, no salt added 

  • 3-4 stalks medium celery, diced

  • 1 medium onion, quartered

  • 1 clove garlic, sliced

  • ¼ cup fresh basil, chopped or 1Tablespoon dried 

  • 2 cups water or as needed

  • 3 Tablespoons nutritional yeast

  • 2 Tablespoons tomato paste

  • 1 teaspoon dried thyme

  • ½ teaspoon poultry seasoning

  • ½ teaspoon turmeric powder

  • 1/8 teaspoon cayenne pepper

Directions

Stove Top  

In a small amount of vegetable broth, sauté prepared celery, onion and garlic in a soup pot until diced onions are translucent. Add remaining ingredients to soup pot and stir. Bring to a boil then simmer for 20 minutes. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

Pressure Cooker

Add all ingredients to the pressure cooker. Cook on medium pressure for 4 minutes. Remove from hot burner and cool for 10 minutes before quick releasing. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

  • Total Time: 30 minutes stove top or 14 minutes pressure cooker
  • Prep Time: 15 minutes
  • Yield: Serves 6
  • Ingredients:
    • 8 medium heirloom vine-ripe tomatoes, cored and quartered (for maximum nutrition no need to peel) or 2 (28-ounce) cans best-quality whole or diced tomatoes, no salt added 

    • 3-4 stalks medium celery, diced

    • 1 medium onion, quartered

    • 1 clove garlic, sliced

    • ¼ cup fresh basil, chopped or 1Tablespoon dried 

    • 2 cups water or as needed

    • 3 Tablespoons nutritional yeast

    • 2 Tablespoons tomato paste

    • 1 teaspoon dried thyme

    • ½ teaspoon poultry seasoning

    • ½ teaspoon turmeric powder

    • 1/8 teaspoon cayenne pepper

  • Directions:

    Stove Top  

    In a small amount of vegetable broth, sauté prepared celery, onion and garlic in a soup pot until diced onions are translucent. Add remaining ingredients to soup pot and stir. Bring to a boil then simmer for 20 minutes. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

    Pressure Cooker

    Add all ingredients to the pressure cooker. Cook on medium pressure for 4 minutes. Remove from hot burner and cool for 10 minutes before quick releasing. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

  • Credit:

    by: BJ Reed (aka Coach BJ)

 

 

 

 

 

 

 

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