-
Serving Size
4
-
Cook Time
35 minutes
-
Total Time
45 minutes
Ingredients
3 tablespoons olive oil
1 yellow onion, minced
3 cloves garlic, minced
2 28-ounce cans diced tomatoes
2 tablespoons rinsed, chopped thyme leaves
2 cups vegetable broth
8 ounces sour cream
Sea salt and black pepper to taste
INGREDIENTS:
3 tablespoons olive oil
1 yellow onion minced
3 cloves garlic minced
2 28 ounce cans diced tomatoes
2 tablespoons thyme leaves chopped
2 cups vegetable broth
8 ounces sour cream
to taste sea salt and black pepper,
Directions
-
In a large soup pot over medium heat, warm olive oil. Add onion and sauté until soft and translucent, about 12 minutes. Add garlic and continue to cook for 1-2 minutes or until garlic becomes fragrant. Add tomatoes, thyme, and vegetable broth.
-
Simmer, covered for about 20 minutes. Remove from the heat and let cool slightly.
-
Add the sour cream. Using a food processor or immersion blender, blend soup until smooth, leaving a few chunky pieces. Finish with sea salt and pepper to taste.
- Tags
- Lunch Soup Vegetarian
More Seasonal Recipes
browse all recipes
Mason Jar Soups
Experience the convenience and deliciousness of jarred soups with three enticing options. There's something for everyone!
Loaded Baked Potato Soup
Experience the velvety richness of a creamy, vegan, baked potato soup. Elevate this vegan delight with your choice of baked potato toppings.
Leek And Russet Potato Soup
Indulge in the comforting flavors of a creamy leek and potato soup. Perfect for chilly days or anytime comfort is needed.