Vegan Tomato Soup

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My daughter has been asking for tomato soup for a while, and I figured tonight was a good time to make it for her – plus I had all the ingredients! I followed a recipe I found online, with a couple of modifications from the comments, and my daughter was very happy with it. It was quick and easy to do – I actually made the soup in advance, and then had her heat it up and add the coconut milk when she was ready to eat it. Note that I added a diced fresh tomato to the ingredients below – I had it and it was getting close to going bad so I had to use it.

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 28 oz can diced or whole tomatoes
  • 1 cup water
  • 1 tsp. smoked paprika
  • 1 tsp. oregano
  • 1 tsp. dried basil
  • 1/2 – 1 tsp vegetable broth base
  • salt to taste
  • 1/3 cup coconut milk

Instructions

Heat oil in a medium sauce pan over medium-low heat. Add onion and saute until soft. Add garlic and saute, stirring, for a minute. Add the tomatoes. If using whole tomatoes, push with a wooden spoon to break out. Add the water, paprika, oregano, basil and vegetable broth base. Turn heat to medium-high and bring to a boil. Reduce heat to low and simmer for 10 minutes. Using an immersion blender, puree until smooth.

Taste and add salt if needed. At this point, you can refrigerate if you want to use it later. Right before serving, heat the soup until warm and then stir in the coconut milk.

Adapted from Lisa’s recipe at healthy nibbles

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