Vegan Tomato Soup Recipe With Coconut Milk

The key to creamy vegan tomato soup is use full fat canned coconut milk not from the carton.

Vegan tomato soup recipe with coconut milk. Using an immersion blender or standing blender blend tomato soup until smooth. More easy soup recipes. I like to use a 28 ounce can of whole peeled tomatoes but you can also use a can of fire roasted tomatoes too.

A touch of coconut milk gives it that unctuous velvety creaminess that every good bowl of tomato soup needs. Easy to make with just a few simple ingredients. The other ingredients you need for this creamy vegan tomato soup recipe include.

Use a bit of olive oil for cooking the onions garlic. Add dried oregano dried basil paprika and a pinch of kosher salt. Raise the heat to medium and bring everything to boil.

Cut the basil leaves 2 to 3 times and add them to the soup. Stir in coconut milk remove from heat and let cool 5 minutes. Perfect for a make ahead meal.

This soup can be easily reheated on the stovetop or microwave. If the coconut milk seems to separate a bit when the soup has defrosted which rarely happens simply whisk your vegan tomato soup a bit to restore it. You can serve this tomato soup as is or alongside your favourite vegan grilled cheese sandwich or you can dress it up with some add ins like pasta veggies or herbs more ideas below.

Take the pot off the heat and stir in the coconut milk. The secret ingredient in this easy creamy tomato soup. This recipe tries to rectify that by using a combination of three forms of tomatoes in order to give it a super tomato flavour that s complex umami rich and delicious.