Description
Easy to make creamy vegan tomato soup using canned tomatoes. It is flavorful and ready in under an hour.
Ingredients
Scale
- ½ tablespoon olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, sliced
- 1 (28 ounce) can whole peeled tomatoes
- 1 (15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Fresh basil, for serving
Instructions
- Caramelize your onions: Place a large pot over medium heat, add olive oil, onions, and a pinch of salt. Cook, stirring occasionally, until onions are golden brown. If onions stick, reduce heat or add a few teaspoons of water to deglaze the pan. Once caramelized, reduce heat to low and stir in the garlic. Cook for 2 minutes until fragrant.
- Add tomatoes to the pot and break them up with a spoon. Stir in coconut milk, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Carefully transfer the mixture to a blender or use an immersion blender. Blend until smooth. Return the puree to the pot.
- Simmer for 5 minutes. Taste and add more salt and pepper, if needed. Garnish with fresh basil and a drizzle of coconut milk. Serve with crackers or garlic bread.
Notes
- If you don’t want to use coconut milk, use 1 3/4 cup cashew milk or dairy milk.
- Serve this soup with garlic bread, crostini, naan, french bread or grilled cheese.
- Pour it over pasta, ladle it over chickpeas and brown rice, serve it with naan and yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 9.4g
- Sodium: 500mg
- Fat: 19.2g
- Saturated Fat: 15.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 0mg