Recipe- Creamy And Delicious Tomato Soup

This satisfying vegan tomato soup is creamy and delicious. Made with canned tomatoes and other items normally stocked in one’s pantry, this recipe is easy to prepare and thoroughly comforting.

Ingredients

2 tablespoons vegan butter (or olive oil, or coconut oil)
½ cup chopped onion
4-5 garlic cloves, minced
1 ½ teaspoons dried basil
28 ounces canned crushed tomatoes with basil
5 cups vegetable broth (or chicken broth for non-vegan)
1-2 tablespoons coconut sugar
⅓ cup full fat canned coconut milk
sea salt & fresh ground black pepper

Method

- In a Dutch oven, warm the oil over medium heat.

- Add the onions and cook until soft, about 3-4 minutes.

- Add the garlic and dried basil and cook for another minute.

- Stir in the crusted tomatoes with basil, vegetable broth, and coconut sugar. Bring to a boil over high heat.

- Reduce heat to medium and simmer for 15 minutes.

- Removed from heat and use an immersion blender to puree the soup until smooth.

- Stir in canned coconut milk, and season to taste with sea salt and freshly ground black pepper.