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 mins
Cook Time 20 minutes mins
- 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
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!
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