There are these green leaves in my canned tomatoes. Are they safe to eat?

Most likely they are basil leaves! Companies like Cento put them in their canned San Marzano tomatoes for flavor. They are safe to eat.

I only have a large onion/I chopped to many vegetables. What should I do?

This recipe is very forgiving and you can easily add them to the pot. Worse comes to worse, you can add some more liquid to the soup.

My soup is too thick/thin!

It's easier to deal with a thick soup rather than a thin soup. With a thick soup, all you have to do is add some more liquids, most likely vegetable broth, and you're good to go. To thicken the soup, you'll have to add more veggies. Alternatively, you could try adding some nutritional yeast to slightly thicken the soup. It also adds a nutty or cheesy flavor to the recipe! Or, for more fiber, blend in some canned white beans!

Could I make this in a pressure cooker?

We have not yet tested this in our Instant Pot, but it should work. You can still sauté the vegetables in the pot before pressurizing it (on an Instant Pot this is called Saute Mode) and then pressure cook it for about 5 to 6 minutes. Do a 10 minute natural release and your soup should be ready to be blended.

Easy Creamy Carrot and Tomato Soup Recipe

Name: Easy Creamy Carrot and Tomato Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 Cups Vegetable Broth, See Note 1; 1 28 Oz Can of San Marzano Plum Tomatoes; 1 Cup Carrots, Peeled and Cut into Rounds; 1 Cup Diced Yellow or Sweet Onion (about 1 Small Onion); 3 to 5 Cloves Garlic, Peeled and Pressed; 1 Tablespoon Olive Oil; 1/2 Teaspoon Dried Thyme; 1 Bay Leaf

Description

Carrot and Tomato Soup is a fresh and fun way to warm up! With just 8 ingredients, this delicious soup comes together in 30 minutes.

Ingredients

Units Scale

3 cups Vegetable Broth, See Note 1
1 28 oz Can of San Marzano Plum Tomatoes
1 cup Carrots, Peeled and Cut into Rounds
1 cup Diced Yellow or Sweet Onion (about 1 Small Onion)
3 to 5 Cloves Garlic, Peeled and Pressed
1 Tablespoon Olive Oil
1/2 Teaspoon Dried Thyme
1 Bay Leaf

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Instructions

Heat Pot: Add oil to a large pot and heat it at medium high heat.
Sauté Vegetables: Once the oil begins to shimmer, add the onions and carrots. Cook them until the carrots soften and the onions are translucent. Then add the minced garlic and cook for about 30 seconds more.
Add Remaining Ingredients: First add the vegetable broth, then gently add the canned tomatoes. Then drop in the thyme and bay leaf.
Simmer: Let the soup come to a light boil and then lower the heat to medium low. Cover with pot lid. Allow the soup to simmer for about 20 to 25 minutes.
Taste test: Give the broth a taste (be careful, it's hot!). Does it need anything? If it tastes bland, try a good pinch of salt before you add anything else, as salt brings out other flavors.
Blend: You can use a stick blender to get a smooth puree. Make sure to gently move the immersion blender around the pot by making sure to not raise it out of the liquid while it is running. If you do, you can splatter soup everywhere! You can also use a regular blender for faster blending. Either carefully lift your pot and pour the contents into the blender container or use a ladle to get everything in. Blending should only take about 30 seconds to finish.
Enjoy! Add toppings to your bowl and salt to taste if desired.

Notes

Note 1: We use Better Than Bullion Vegetable Base for this recipe. It's also pretty easy to make your own vegetable stock! Whenever you chop up vegetables, like carrots, onions, and celery, you can store the inedible scraps in a freezer bag.
Note 2: Plant milk is a great way to add some creaminess while keeping this dish plant-based. For a super rich taste, coconut milk is a great choice as opposed to heavy cream. For something lighter, almond milk or oat milk are excellent.
Note 3: Soup too thick or thin? With a thick soup, all you have to do is add some more liquids, most likely vegetable broth, and you're good to go. To thicken the soup, you'll have to add more veggies. Alternatively, you could try adding some nutritional yeast to slightly thicken the soup. It also adds a nutty or cheesy flavor to the recipe! Or, for more fiber, blend in some canned white beans!

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Category: Dinner, Soups
Method: Blender, Stovetop
Cuisine: American, Italian