I adapted this recipe from an older recipe of mine that used regular sugar and chicken broth. Just a few quick changes made it vegan and amazing! If you don’t really like the taste of onions (or you do) this is a good soup for you. The onions I used aren’t strong and I could actually cut them without crying!
4 celery stalks
2 bunches of green onions
1 tbsp. of coconut sugar (or 1/2 tbsp. of agave nectar)
1/2 tbsp. of any seasoning you want. (I recommend Italian Seasoning or something similar.)
1 tbsp. olive oil
4 organic Roma Tomatoes
1 can of diced tomatoes (any variety is fine)
1 32oz carton of vegetable broth
1 bunch of cilantro
3 basil leaves (whole, don’t chop)
Heat olive oil in a skillet on medium-high heat
Slice the white ends of the leek and onions coarsely. Do the same with the celery stalks. Put into pan with hot oil.
Add coconut sugar (or agave nectar) and seasoning. This will slightly caramelize the veggies.
Cook until celery is translucent, about 5-10 minutes. You may need to periodically add a little bit of water to the pan to prevent them from sticking. Don’t add more oil.
In a food processor (or blender), add tomatoes, as much cilantro as you want, hot veggies from pan and can of diced tomatoes. Blend or process until it has a good consistency with no large chunks.
Put mixture into a stock pot with entire carton of vegetable broth.
Heat slllloooowwwwllllyyyy. You don’t want it to boil. Just let it simmer for about 10 minutes. At this time, you can add the whole basil leaves. These are usually not served but add a lot of flavor. You can eat them if you want to though!
Enjoy! Let me know what you think in the comments below!