VEGAN TOMATO SOUP
Prep Time: 10 min
Cook Time: 20 min
This simple vegan tomato soup gets its creaminess from light coconut milk. The soup is ready in just less than 30 minutes!
I’ve been having serious cravings for tomato soup lately, and the only way I know how to deal with them is to make it myself. I made quite a number of modifications here, from normal tomato soup, but the most significant one would be swapping heavy cream for light coconut milk. I had my doubts about whether the coconut milk would work, but you don’t actually taste it at all! If you don’t have coconut milk lying around, soy milk or almond milk will work, too.
Only about 30 minutes is between you and delicious and creamy vegan tomato soup. It’s tangy, creamy, and perfect as an appetizer or a meal on its own with some croutons. Great for lunch or dinner!
INGREDIENTS
· 1 tbsp olive oil
· 1 small red onion, diced
· 28-ounce can of whole peeled low sodium tomatoes
· 1 cup water
· 1 tsp dried oregano
· 1 tsp dried basil
· 1 tsp smoked paprika kosher salt to taste
· 1/3 cup light coconut milk
Optional toppings
· freshly ground black pepper
· basil leaves, julienned
DIRECTIONS
Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
Return soup to pot and stir in coconut milk.
Serve in bowls with black pepper, basil leaves, and cashew cream.
MACROS
Servings 10
Calories per Serving 124
Fat 7.8 g
Carbohydrates 11.2 g
Fiber 4.6 g
Sugar 6.6 g
Protein 4.6 g
Sodium 349mg