Vegan Tomato Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 yellow onion, diced
03 -
6 cloves garlic, minced
04 -
2 tablespoons vegan basil pesto
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried thyme
07 -
1 teaspoon sugar
08 -
4 (15 oz.) cans fire-roasted diced tomatoes
09 -
4 cups vegetable broth
10 -
13.5 oz. can coconut milk
11 -
Kosher salt
12 -
Fresh cracked pepper
# Instructions:
01 -
Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic, oregano, and thyme, and cook for another minute.
02 -
Stir in pesto, sugar, tomatoes, and vegetable broth.
03 -
Turn heat to medium-high and bring to a simmer. Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally.
04 -
Carefully transfer soup to a high speed blender and blend for about 2 minutes, or until smooth and creamy. Be sure to leave the pour spout or center hole on the blender lid open and then cover the opening with a kitchen towel to prevent the lid from flying off.
05 -
Pour soup back into the large pot and stir in coconut milk, reserving a couple tablespoons for garnish if desired. Heat over medium heat until it comes to a simmer. Turn heat to medium-low, simmer for 5 minutes.
06 -
Season to taste with salt and pepper. Garnish with remaining coconut milk, fresh chopped parsley, and homemade croutons.
# Notes:
01 -
For a silky smooth texture, ensure tomatoes are thoroughly blended.
02 -
This soup freezes well for up to 3 months in airtight containers.