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!
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.
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
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.