On a cool rainy day in summer or a brisk autumn day, tomato soup is a great comfort food anytime of year. This soup is vegan, but we won’t blame you if you don’t even realize it!

Image by Aline Ponce from Pixabay 

Serves 6-8

Prep Time: 45 minutes

Using coconut milk, as I’ve done in this recipe, is a great, non-dairy vegan alternative to revamping this soup into a more healthy recipe. Serve warm with a delicious piece of crusty bread.

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1 teaspoon coconut oil

1/2 white onion, chopped

3 garlic cloves, minced

2 vegan or vegetarian bouillons

1 teaspoon dry basil

1 teaspoon sea salt

Fresh cracked black pepper

2 celery stalks, chopped

2 large cans of crushed tomatoes 

1 can full fat coconut milk

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Begin by placing the coconut oil at the base of a large pot. Add the chopped onion, garlic, salt, pepper and bouillons, plus 1 cup of water. Cover and allow the onions to get tender. 

Next, add the celery and the 2 cans of tomatoes. Cover and allow to simmer. Add more water if needed, then add the full can of coconut milk. Cover and reduce heat to medium low. Add a bit more salt and pepper and the basil. 

Transfer the soup into a high-powered blender like a Vitamix and blend until smooth. Pour back into the pot once smooth and top with basil. 

Serve and enjoy!

Recipe Author: Andrea Saliba is a British Columbia based nutritionist renowned for her vegan recipes and is a regular contributor to Optimyz Magazine.

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