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Vegan Tomato Soup

Vegan Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 197
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup vegetable broth
  • 1 cup full-fat canned coconut milk
  • 2 tbsp nutritional yeast
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of sugar (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  2. Add the crushed tomatoes, vegetable broth, basil, salt, pepper, and sugar. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  3. Remove from heat. Stir in the coconut milk and nutritional yeast. Blend until smooth with an immersion blender or carefully in a stand blender.
  4. Ladle into bowls, top with fresh basil or a drizzle of coconut milk, and serve hot.

Notes

The soup thickens as it cools. When reheating, stir in a splash of broth or water to loosen it. For a deeper flavor, use fire roasted crushed tomatoes.