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Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
Add the garlic and saute a couple more minutes.
Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.
Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
White this is cooking cover the potato pieces with water in a separate saucepan.
Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
When the tomato mixture is done remove from heat and let cool.
Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
Return the tomato soup to the pot by pouring it through a sieve.
Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.
Taste to see if you need more salt or pepper. They can always add a little at the table.