Prepare to embark on a culinary journey that will revolutionize your soup experience! This vegan creamy tomato soup is not just another recipe – it's a magical blend of rich, velvety flavors that will tantalize your taste buds and leave you craving more. Imagine a luxurious, dairy-free soup that's so creamy and comforting, you won't believe it's completely plant-based. Whether you're a committed vegan, a curious foodie, or simply someone looking for a delicious and nutritious meal, this recipe is about to become your new obsession.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can (28 oz) of crushed tomatoes, 1 diced onion, 2 minced garlic cloves, 1 cup of vegetable broth, 1 cup of coconut milk, 1 teaspoon of dried basil, and salt and pepper to taste.
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Add the can of crushed tomatoes to the pot, followed by the vegetable broth and dried basil. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally to prevent sticking.
- After 10 minutes, reduce the heat to low and slowly pour in the coconut milk, stirring continuously until fully incorporated.
- Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Taste and season with salt and pepper as desired.
- Once the soup is heated through, remove it from the heat. For a creamy texture, use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
- Serve the vegan creamy tomato soup hot, garnished with fresh basil or a drizzle of coconut milk if desired. Enjoy!
Tips
- Use High-Quality Ingredients: The secret to an extraordinary soup lies in fresh, premium ingredients. Opt for a good quality canned crushed tomatoes and full-fat coconut milk for maximum creaminess.
- Don't Rush the Sautéing: Take your time caramelizing the onions and garlic. This step builds a deep, rich flavor foundation for your soup.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or carefully transfer to a countertop blender. Blend in batches if using a standard blender to prevent overflow.
- Customize Your Soup: Feel free to add extra herbs like fresh basil or a pinch of red pepper flakes for added complexity. A drizzle of olive oil or some toasted bread crumbs can make a fantastic garnish.
- Make Ahead and Store: This soup keeps well in the refrigerator for 3-4 days and can even be frozen for up to a month. Pro tip: The flavors often improve overnight!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
