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Vegan Creamy Tomato Soup With Coconut Milk

Print Recipe
A vegan take on a classic bowl of creamy tomato basil soup. Vegan and gluten free! 
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 Chopped Onion
  • 1 Chopped Red Pepper
  • 1 tbsp Minced Garlic
  • 1 28-ounce can Crushed Tomatoes
  • 1.5 Cups Vegetable Broth
  • 1 Cup Coconut Milk
  • 2 Tbsp Basil Paste
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Chili Flakes

Instructions

  • In a Dutch oven or soup pot add the onion, red pepper and garlic. Saute for between 1-2 minutes.
  • Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavours to meld.
  • Use an immersion blender or pour the soup mixture into a blender and puree to your desired texture.
  • Serve hot and enjoy!

Video

[embedyt] https://www.youtube.com/watch?v=yQtnTnC4P_0[/embedyt]