This vegan tomato soup is rich and creamy, and it's made with coconut milk instead of dairy.
Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste.
Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, and saut until softened, about 5 minutes. Stir in crushed tomatoes, coconut milk, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Taste and adjust seasoning, if needed. Serve hot, garnished with fresh basil leaves, if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
zenny sharif