Creamy vegan tomato soup using canned tomatoes and delicious coconut milk to give it the perfect texture and a hint of sweetness.
▢ ½ tablespoon olive oil
▢ 1 large yellow onion, sliced
▢ 3 cloves garlic, sliced
▢ 1 (28 ounce) can whole peeled tomatoes (or sub fire roasted tomatoes whole tomatoes)
▢ 1 (15 ounce) can full fat coconut milk, reserving 2 tablespoons for drizzling on top if desired
▢ 1 teaspoon italian seasoning
▢ ½ teaspoon salt
▢ Lots of freshly ground black pepper
▢ Fresh basil, if desired
▢ Drizzle of coconut milk
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
- Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, Italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
- Carefully transfer all of the mixture to a high-powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.