Ultimate Tomato Soup

Ingredients

• 4 cups Tomatoes
• 1 medium Onion
• 2 Jalapeno Pepper
• 2 cups Vegetable Broth
• 1 tsp White Sugar
• 1 tsp Salt
• ¼ tsp Black Pepper
• 2 tbsp Vegan Butter
• 1 tbsp Cornstarch
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Basil

1. 1In a stockpot, melt 1 tablespoon of the vegan butter over medium heat. Add the sliced onion and jalapeno peppers and sauté for 5 to 7 minutes, stirring occasionally, until softened and fragrant, to build depth of flavor.
2. 2Add the diced tomatoes, vegetable broth, sugar, salt, and black pepper to the pot. Bring to a boil, stirring often, then reduce heat and simmer for 15 to 20 minutes until the tomatoes break down.
3. 3Remove from heat and let the soup cool for 10 to 15 minutes before blending, since hot liquid can cause dangerous pressure buildup in a blender.
4. 4Working 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 smooth.
5. 5Return the pureed soup to the stockpot over medium heat. In a small bowl, whisk the remaining 1 tablespoon vegan butter with the cornstarch to form a paste, then whisk in 1/2 cup of the hot soup to temper it.
6. 6Stir the cornstarch mixture back into the pot along with the remaining soup, whisking constantly. Cook until thickened and heated through, about 5 minutes.
7. 7Remove from heat and stir in the lemon juice. Taste and adjust salt as needed. Ladle into bowls and garnish with fresh basil before serving.