Even I, a novice cook, can make this straightforward arugula salad. It is quick to prepare and presents itself quite well for guests.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups diced fresh tomatoes
- 1 medium onion, sliced
- 2 jalapeno peppers, sliced
- 2 cups vegetable broth
- 1 teaspoon white sugar
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegan butter
- 1 tablespoon cornstarch
Instructions
- Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
- Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
- Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.
- You can use 2 cups of water with 1 1/2 cubes of vegetable bouillon instead of vegetable broth.
- Use honey instead of sugar, if preferred.
Reviews
This soup is so easy and quick to make, it’s a great option for a weeknight dinner. I like to serve it with toast and a light salad.