Creamy Vegan Tomato Basil Soup

1. 1

   Preheat oven to 350u00b0F. Clean each potato (I like to clean my potatoes with white vinegar), rub each potato with a drop of olive oil and salt, and wrap in foil. Cook for potatoes for 1 hour or until soft and tender.

2. 2

   While potatoes are cooking, heat a large stock pot over a medium heat. Add olive oil, diced onion, and roughly chopped carrots. Add basil and crushed red pepper flakes. Cook, stirring occasionally, until the carrots are soft.

3. 3

   Add crushed tomatoes, vegetable broth, and roughly chopped potatoes (skin and all!) to stock pot. Bring everything to a boil, and then, simmer for 30-45 minutes (the longer, the better).

4. 4

   Blend soup with an immersion blender, adding vegetable stock or water if needed to reach desired consistency. Add salt and pepper to taste.

5. 5

   Serve warm and preferably with homemade croutons!

* Per serving · 4 servings · Values may vary.