Healthy Tomato Ditalini Soup Vegan Recipes

TOMATO AND DITALINI SOUP

Steps:

• 1. Saute onion, celery and garlic in oil in large pan over medium heat, 4 to 5 minutes.
• 2. Add tomatoes, broth and pasta. Bring to a boil. Cook soup til pasta is al dente, about 10 minutes. Season soup with salt and pepper flakes. Garnish with lemon zest, parsley and Parmesan.

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

HEALTHY TOMATO SOUP RECIPE (WITH A SECRET INGREDIENT!)

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the shallot and sauté until softened, about 5 minutes. Stir in the tomato paste, garlic, and crushed red pepper, and cook until fragrant, about 1 minute.
• Add the canned tomatoes (with the juices), white beans, vegetable broth, and a heaping ½ teaspoon salt, cover, and simmer over low heat to allow the flavors to meld, about 20 minutes.
• Add the basil, parmesan, butter, and balsamic vinegar. Puree the soup with an immersion blender or in batches in a blender or food processor until very smooth. (If using a blender, hold a dish towel over the lid and make sure not to cover tightly to allow air to escape from the top).
• Season with additional salt and pepper to taste.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.