Description
Make a rich, dairy-free tomato soup using coconut milk for a smooth, creamy texture. This recipe is simple and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
- Pour in the crushed tomatoes, diced tomatoes (with their juice), and vegetable broth. Stir well.
- Add the dried basil, oregano, and red pepper flakes, if using. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot partially, and let the soup simmer for 15 minutes to allow the flavors to meld.
- Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
- Stir in the full-fat coconut milk. Heat the soup gently over low heat until warmed through. Do not boil after adding the coconut milk.
- Season with salt and pepper to your preference.
- Ladle the soup into bowls and garnish with fresh chopped basil before serving.
Notes
- For extra depth of flavor, roast the garlic cloves before adding them to the soup base.
- If you prefer a thicker soup, simmer uncovered for an extra 10 minutes before blending.
- You can substitute cashew cream for the coconut milk for a different creamy profile, but this recipe relies on coconut milk for its distinct flavor.
- Serve with crusty bread or vegan grilled cheese for dipping.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 550
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 6
- Protein: 5
- Cholesterol: 0