Creamy Vegan Tomato Basil Soup

• 2 Russet Potatoes
• 1 Tablespoon Olive Oil, Plus More For Baking Potatoes
• 1 Small Onion, Diced
• 4 Large Carrots, Roughly Chopped
• 1 Tablespoon Dried Basil
• 1 teaspoon Crushed Red Pepper Flakes
• 28 ounces, fluid Crushed Tomatoes
• 3 cups Vegetable Broth
• Salt And Pepper
• Bread, For Serving

1. Preheat oven to 350u0b0F. Clean each potato (I like to clean my potatoes with white vinegar), rub each potato with a drop of olive oil and salt, and wrap in foil. Cook for potatoes for 1 hour or until soft and tender.
2. While potatoes are cooking, heat a large stock pot over a medium heat. Add olive oil, diced onion, and roughly chopped carrots. Add basil and crushed red pepper flakes. Cook, stirring occasionally, until the carrots are soft.
3. Add crushed tomatoes, vegetable broth, and roughly chopped potatoes (skin and all!) to stock pot. Bring everything to a boil, and then, simmer for 30-45 minutes (the longer, the better).
4. Blend soup with an immersion blender, adding vegetable stock or water if needed to reach desired consistency. Add salt and pepper to taste.
5. Serve warm and preferably with homemade croutons!

potatoes, olive oil, onion, carrots, dried basil, red pepper, tomatoes, vegetable broth, salt, bread

Taken from tastykitchen.com/recipes/soups/creamy-vegan-tomato-basil-soup/ (may not work)