A simple, creamy, balanced and comforting tomato soup that is nutritious, plant-based and full of flavor. Only 1 glass required!
- 2 cc Olive oil (if without oil, under twice the amount of water, possibly more, to avoid sticking)
- 1 ½ cups diced yellow onion (~1 large onion)
- 1-2 cloves Garlic, chopped
- 1 cc dried basil
- 1 (28 oz) can whole peeled San Marzano tomatoes, au jus
- 1 Can (6 ounces) Tomato Paste
- 1 (14.5 oz) can span> Diced tomatoes
- 1 cup Vegetable broth (up to half with extra coconut milk for creamier soup)
- 1 (14 ounce) can light coconut milk (or low-fat for a creamier soup)
- 3/4 cc sea salt and black pepper each
- 1-2 soup < span class="wprm-recipe-ingredients-name">maple syrup
FOR SERVING optional
- Vegan Parmesan
- Fresh chopped basil
- Croutons (see notes for homemade // use gluten-free if necessary)
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook about 4 minutes or until soft. Add the garlic and dried basil and cook about 1 minute longer or until fragrant.
- Add the tomatoes and their juice, the tomato, is added to the puree, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a boil and cook for 15 to 20 minutes. The longer it simmers, the more intense the flavor becomes.
- Turn off the heating and use a Hand blender to puree the soup (or if using a regular blender, let the soup cool first to avoid an explosion). span>
- < div class="wprm- Recipe -instruction-text" style="margin-bottom: 5px";="">Re-simmer the soup over medium-high heat until warmed through. Taste and adjust the seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.