A silky tomato soup with a gentle jalapeno kick, simmered with sautéed onion until the tomatoes collapse, then blended smooth and brightened with lemon and fresh basil. Gluten-free.
15m prep · 1h 2m cook · 4 servings Gluten-Free
Ingredients Instructions
4 cups Tomatoes 1 whole Onion 2 whole Jalapeno Pepper 2 cups Vegetable Broth 1 tsp White Sugar 1 tsp Salt ¼ tsp Black Pepper 2 tbsp Vegan Butter 2 tsp Cornstarch 1 tbsp Lemon Juice 2 tbsp Fresh Basil
Instructions 1 Cut the stems off the jalapenos, halve them lengthwise and scrape out the seeds and white ribs with a spoon (this is where most of the heat is), then slice. Wash your hands afterward. For a spicier soup, set aside a few seeds to add later. 2 In a stockpot, melt 1 tablespoon of the vegan butter over medium heat. Add the sliced onion and jalapenos and sauté for 5 to 7 minutes, stirring occasionally, until the onion is translucent, soft enough to break with the spoon, and just starting to turn golden at the edges, and the mixture smells sweet and fragrant. 3 Add the diced tomatoes, vegetable broth, sugar, salt and black pepper. Bring to a boil over medium-high heat, stirring often (about 8 minutes), then reduce the heat and simmer for 15 to 20 minutes, until the tomatoes have collapsed and fall apart when pressed with a spoon. 4 Remove from the heat and let the soup cool for 10 to 15 minutes before blending, since hot liquid can build up pressure in a blender. 5 Working in batches, transfer the slightly cooled soup to a blender, filling it no more than halfway each time. Remove the center cap of the lid, cover the opening loosely with a folded kitchen towel to let steam escape, and blend on low, increasing speed gradually, until completely smooth. 6 Return the pureed soup to the stockpot over medium heat and taste it for heat. If it is too spicy, stir in a pinch more sugar (the lemon added at the end also helps balance it); if you want more heat, blend the reserved jalapeno seeds with a ladle of soup and stir it back in. 7 In a small bowl, mash the remaining 1 tablespoon vegan butter with the cornstarch to form a smooth paste, then whisk in 1/2 cup of the hot soup until no lumps remain. 8 Whisk the cornstarch mixture back into the pot and cook, stirring constantly, at a gentle simmer for about 5 minutes, until the soup is steaming, lightly thickened and coats the back of a spoon without feeling gluey. 9 Remove from the heat and stir in the lemon juice. Taste and adjust salt as needed. Ladle into bowls and garnish with fresh basil before serving. Estimated nutrition (per serving) Calories 115 kcal
Protein 2g
Carbs 14g
Fat 6g
Fiber 3g
Sodium 1080mg
Sugar 8g
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