Name: Creamy Vegan Tomato Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 onion; 1 tablespoon minced garlic; Pinch of salt; 3 28-ounce can crushed tomatoes; 4 cups vegetable broth; 2 15-ounce can full-fat coconut milk; 1/2 tablespoon dried basil; 1/2 tablespoons dried parsley; 1/2 teaspoon dried oregano; 1 bay leaf; 1/2 – 1 teaspoon salt

<p>With a few simple ingredients, you can turn a few cans of crushed tomatoes into decadent and creamy <strong>vegan tomato soup</strong> without heavy cream. The addition of coconut milk makes this soup silky smooth and rich. It's perfect for a cold, gloomy day or anytime you're feeling nostalgic for your childhood favorite.</p>

Creamy Vegan Tomato Soup

olive oil

onion

garlic

salt

tomatoes

vegetable broth

coconut milk

basil

parsley

oregano

bay leaf

Heat a large stockpot or Dutch oven *affiliate link to medium high.

Add olive oil, onion, garlic and a pinch of salt. Sauté, stirring occasionally, until onions are translucent.

Add remaining ingredients and bring to a boil. Cover and simmer for about 20 minutes.

Remove bay leaf and blend soup with an immersion blender until smooth.

I made this today and it was SO good! I like my tomato soup creamy and used half coconut milk and half coconut creme. It was perfect!

So yummy! I added cooked pieces of chicken breast after blending, because I'm coming off a keto diet. This is definitely a keeper!

Delicious! We’ve been trying a lot of soups lately, but this one was the best! We left out the bay leaf (preference) and ended up eating two bowls each and excited for the leftovers, which never happens! Thank you!

Creamy Vegan Tomato Soup

Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 3

Cost: $10.11 /serving

Author : Melissa Belanger

Ingredients

Instructions

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