Description
A smooth and flavorful creamy vegan tomato soup made entirely dairy-free, perfect for a comforting meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans diced tomatoes (28 oz total)
- 1 cup vegetable broth
- ½ cup coconut milk
- Salt and pepper to taste
Instructions
- Sauté Onion and Garlic: Heat olive oil in a pan over medium heat and sauté the chopped onion and minced garlic until they become soft and translucent, releasing their aromas.
- Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth, then bring the mixture to a simmer. Allow it to cook gently for 10 minutes to meld the flavors.
- Blend Until Smooth: Carefully transfer the tomato mixture to a blender and blend until completely smooth and creamy in texture.
- Stir in Coconut Milk and Season: Return the blended soup to the pan, stir in the coconut milk to add creaminess, and season with salt and pepper to taste. Heat through before serving.
Notes
- For extra freshness and flavor, add some fresh basil leaves either in the blender or as a garnish.
- You can adjust the thickness by adding more vegetable broth if desired.
- Serve with crusty bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
