Vegan Tomato Soup


6 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, chopped

24oz whole plum tomatoes

3 cups vegetable broth

1 cup frozen or fresh corn

2 tablespoons thyme

1 tablespoon sage

1 tablespoon basil

sea salt to taste

cayenne pepper to taste


In a sauce pan add olive oil, garlic and onions together….lightly saute for 5 minutes. Then add the vegetable broth, tomatoes, herbs and salt….. low heat the soup, but don’t let the water ripple. While it’s cooking use a measuring cup and scoop out 1 cup of the soup and transfer into the blender….. blend until creamy. Then transfer the blended soup back and scoop out another cup full and blend, continue doing this until your tomato soup is nice and creamy. Once it is all blended add the corn and enjoy!

Sarah Dobson

Certified Herbalist

Nutritional Herbalist

Reiki Master, Teacher

Whole tomatoes on rustic cutting board



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