A wonderful soup to warm you up on a cold Fall or Winter day! Stock full of tomatoes, carrots and other veggies, made creamy with coconut milk. Perfection!
Course Main Course, Soup
Keyword Vegan Tomato Soup, Creamy Tomato Soup
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
2tbspolive oil
214 ozcans Fire-Roasted Tomatoes
3cupsvegetable stock- low salt
1mediumonion, chopped
2mediumcarrots, peeled and dicedif organic, no need to peel
3clovesgarlic, chopped
3tbspfresh basil, chopped or 1/2 tbsp dried
1bay leaf
3tbspsugar
1/4-/1/2tspred chili flakes(optional)
1cupcoconut milk, full fat
1tspsalt
1/2tspblack pepper
Instructions
Heat oil over medium heat in a large stockpot or dutch oven
Add the onion and carrot and cook until softened, about 5 minutes
Add garlic and cook an additional 2 minutes- don't burn the garlic!
Add the Fire-Roasted tomatoes, veggie stock, basil, bay leaf, red chili flakes and sugar. Add salt and pepper to taste (start with 1/2 tsp each)
Bring to a low boil, cover, turn the heat to low and allow to simmer for 30 minutes.
Remove from heat, remove the bay leaf, and transfer to a blender or food processor in batches until pureed and smooth. (Or, you can use an immersion blender and keep it in the pot.)
Return to the pot and pour in the coconut milk. Stir and heat through on low.
Serve with a sprinkle of basil on top, and/or your favorite croutons or crackers.