Creamy Vegan Tomato Soup
This creamy, velvety tomato soup is perfect for rainy day lunches and cozy dinners.
Servings: 4
Calories: 372kcal
Ingredients
- 3 tbsp olive oil
- 1 medium onion thinly sliced
- 4 large garlic cloves thinly sliced
- 3 tbsp tomato paste
- 2 28oz can crushed tomatoes
- 1 13.5oz can coconut milk for extra creamy soup use two cans
- 1 bunch fresh basil
Instructions
- Heat a large pot or dutch oven over medium-high heat then add in the olive oil. When the oil shimmers, add in the sliced onion and a big pinch of salt. Sauté the onions until they are soft and translucent, about 5 minutes. Next, add in the sliced garlic and tomato paste. Cook, stirring frequently for another 2 minutes then add in the canned tomatoes and coconut milk. Bring the soup to a simmer then cover and turn the heat to low. Simmer for 30 minutes.
- Remove the lid from the pot and add in the fresh basil and give the soup a stir. Turn off the stove, put the lid back on, and let the basil steep for 10 minutes. After 10 minutes use a fork to remove and discard the basil.
- Use an immersion blender (or regular blender, in batches) to blend the soup until it is smooth and creamy. Taste and season with more salt as necessary. Divide between bowls and top with a drizzle of olive oil and fresh basil.
Notes
Storing and Reheating:
- This soup will stay fresh in the refrigerator for up to four days or in the freezer for up to three months.
- Reheat in the microwave or stovetop in a small pot.
- For an extra creamy soup use 2 cans of coconut milk
- Make a double batch of this soup and freeze half so you always have some on hand for last-minute meals.
- Use Italian tomatoes for the best flavor. I really like these Bianco DiNapoli canned tomatoes.
Nutrition
Calories: 372kcal | Carbohydrates: 24g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Sodium: 380mg | Potassium: 986mg | Fiber: 5g | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 6mg