Tomato Soup | Creamy + Vegan
Title: Tomato Soup
Author: Britney Shawley
Recipe type: Dinner Or lunch
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 12 minutes
Serves: 4 to 6 people
I had leftover pizza and cabbage slaw from the night before. I wanted one more vegetable to join us at the table, however, I was low on vegetables! Our fresh box comes today. And so, what I decided to do was open up some canned whole tomatoes, add that to some caramelized onions, garlic, spices and 1 can coconut milk and I found myself a heavenly soup Dont forget to blend it all together, that makes it creamy. But this beyond delicious soup was ready in 15 minutes. There is nothing that can beat it!
1 medium onion, diced
2 garlic cloves, minsed
1 tbsp Tamari soya sauce
2 tsp salt
1 tsp sugar
1 tsp turmeric
Pinch red pepper flakes
2 cans 28oz whole tomatoes with basil leaf
1 can organic coconut milk
Begin by dicing your onion and putting it into a large pot with coconut oil. Let cook on medium heat for about 8 minutes or until translucent.
Add Tamari sauce to caramelize for another 5-10 minutes.
- Add garlic and stir for a minute or so
Add your spices to your onions- sugar, salt, turmeric, red pepper flakes.
Add 2 cans of whole tomatoes with juices into onions/spices
Add 1 can coconut milk
Blend in blender (I like doing this before its super hot)
Add back to pot, cover with lid bring to boil and simmer for about 10 minutes
Sprinkle pepper, or pepitas or cheese, or crutons or leave as it is and sprinkle with love.