Creamy Vegan Tomato Basil Soup
Introduction
Warm up your day with this comforting and flavorful Creamy Vegan Tomato Basil Soup. It's perfect for a cozy lunch or a light dinner, packed with the richness of tomatoes and the freshness of basil, all made creamy with coconut milk.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1/4 cup fresh basil, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh basil leaves, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a simmer.
- Stir in the chopped basil, salt, and pepper, and continue to simmer for about 20 minutes to let the flavors meld.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Return the blended soup to the pot and stir in the coconut milk until well combined and heated through.
- Serve hot, garnished with fresh basil leaves.
Serve this delightful Creamy Vegan Tomato Basil Soup with a side of crusty bread for dipping, or enjoy it as a stand-alone dish. It's sure to soothe and satisfy with every spoonful!
Emily
Nutritionfacts | Calories: 160, Fat: 9g, Carbs: 18g, Protein: 3g |
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Preparation Time | 40 minutes |
Allergy Information | Coconut |