Vegan Tomato Soup
Hey friends! Happy New Year, we are finally in 2022, so wild. Now that we actually have some winter weather I though what perfect time to share my favorite soup. I love tomato basil soup and I love making it anytime of the year. It is so perfect for this time because it gives me such warmth in a cold day. This recipe is vegan but if you want to use other ingredients to change it up you can.
You could use heavy cream instead of coconut milk or chicken broth. I did eat some garlic (vegan) butter bread with it. So the bread was not vegan but can’t resist a good loaf of French bread. Can always omit the bread and or use vegan bread! Won’t keep you too long reading everything! Find the recipe below, let me know if you make it and how it turned out.
EQUIPMENT
1 Large Pot
1 Immersion Blender
INGREDIENTS
2 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves Rough chopped
½ Cup Red Onion Rough chopped
½ Cup Orange Bell Pepper Rough Chopped
8-10 Roma Tomatoes Chopped
2 Tbsp Basil Leaves Rough chopped
5 Cups Vegetable Stock
5 Cups Water Filtered
1-2 Cups Coconut Milk
2 Tsp Black Pepper
4 Tsp Salt
½ Tsp Garlic Powder
½ Tsp Smoked Paprika
1 Tsp White Wine Vinegar
INSTRUCTIONS
Add your EVOO to your pot and place on medium.
Add in your red onion, bell pepper, and garlic. Cook for 3-5 minutes, stirring occasionally so your garlic does not burn.
Add in your tomatoes and mix everything all together. Let this cook for about 10 minutes to get all the juices from the tomatoes out. Stir Occasionally.
Add in your water, stock, basil, and coconut milk. Stir altogether and let cook covered on low for about 2 hours. Check periodically and adjust heat if you need too.
After the 2 hours use your immersion blender and or regular blender to make your soup. Add in your seasoning and vinegar. Let cook for another 1-2 hours.
If you prefer a thicker soup you may use corn starch or tapioca flour to thicken it.
Serve warm with grilled cheese and or toasted bread & Enjoy :)
