It’s finally getting cold! It is the perfect soup weather! I adapted a recipe from the Ninja blender company that is sure to satisfy on these cold, autumn nights. Cozy up with a vegan grilled cheese for a comforting meal tonight!

Garlic Basil Tomato Soup

• 1 can 28-ounce whole peeled tomatoes (or canned diced tomatoes)
• 1 large clove of garlic
• 14 oz soft or silken tofu (1 standard package), drained
• 1 cup vegetable broth, as needed for consistency (see my previous post for an easy homemade recipe!)
• 2 Tbsp fresh basil leaves, chopped (can sub with 2 tsp dry basil if needed)
• 1-2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper

1. In a high speed blender (Ninja, Vitamix, etc.), blend the drained tofu (no need to press), vegetable broth, basil, and garlic together until smooth.
2. Add the remaining ingredients and blend on medium until smooth.
3. For thinner soup, add small amounts of additional vegetable broth. For thicker soup, add small amount additional tofu or tomato paste.
4. Transfer soup to a medium sauce pan onto stove top. Heat on low for 20 minutes, stirring occasionally until heated through.
5. Serve in soup bowls and top with chopped basil, fresh ground pepper, and small amount of olive oil if desired.
6. Enjoy!

Mmm! My belly is warm and satisfied just thinking about this easy, comfort recipe! I like to add some Everything Bagel seasoning for a bit of flavor and crunch. Use your favorite vegan cheese (Follow Your Heart, Chao, Daiya, etc.) in a grilled cheese of your liking to create the ideal meal. Stay warm and have a lovely day!