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Ingredients

• 3 28oz cans of San Marzano plum tomatoes
• 1/4 cup olive oil
• 1 Tbsp salt
• 1 1/2 teaspoons ground black pepper
• 2 cups chopped yellow onions (approximately 2 medium onions)
• 1/2 cup carrots
• 6 garlic cloves
• 2 Tbsp olive oil
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups fresh basil leaves
• 1 tsp fresh thyme leaves
• 2 quarts vegan chicken stock

Instructions

1. Mince carrots, onion, and garlic (or chop in a food processor).
2. Sauté onion in oil until just begins to become golden. Add garlic and soften – about 4 minutes.
3. Add tomatoes and cook until they begin to soften. Break up with immersion blender or crush with a masher.
4. Add stock, thyme, pepper flakes and salt and pepper. Cook about 50 minutes. Add minced fresh basil and turn off heat after 5 minutes.
5. Taste and correct seasoning if needed.
6. Top each bowl served with a fresh basil leaf.

This recipe makes 20 cups of soup, approximately 20 servings.