1 Large Onion Cut In Large Chunks
2 Cloves Garlic
2 28oz Cans Whole Tomatoes
1 Small Can Tomato Paste
1/2 Cup Ketchup
4 Cups Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Basil
1 Tbsp Sugar
2-3 Bay Leaves
1/2 Tsp Baking Soda (If needed)*
Add all ingredients to a large crock pot. Cook on high for about 5-6 hours. The onions should be soft and the tomatoes should be break up easily. Blend well in a food processor or with a hand blender.
If making this on the stove, cook on a low heat and stir often.
Garnish with a drop of vegan sour cream.
This soup tastes best the next day and can be frozen.
*Add baking soda if the soup tastes too acidic.