This tomato soup is so hearty and filling, you’d never guess it’s completely free of animal products and super healthy! The flavors of this vegan tomato soup just get better with time and it will stay good in the fridge for up to a week. Inspired by midwestfoodieblog.com
Vegan Tomato Soup
- 28 oz. can whole fire roasted San Marzano tomatoes
- 14.5 oz. can vegetable broth
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic minced
- 2 tablespoons vegan basil pesto
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 13.5 oz. can Coconut milk
- kosher salt
- fresh cracked pepper
- Heat oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 3-4 minutes. Add garlic and cook for another minute.
- Stir in pesto, oregano, sugar, tomatoes and vegetable broth.
- Turn heat to high and bring to a simmer.
- Lower heat and simmer over medium low heat for 10 minutes, stirring occasionally.
- Carefully transfer soup to a high speed blender and blend for about 2 minutes, or until smooth and creamy. Be sure to leave the pour spout or center hole on the blender lid open and then cover the opening with a kitchen towel to prevent the lid from flying off and covering you in hot soup!
- Pour soup back into the large pot and stir in coconut milk, reserving a couple tablespoons for garnish if you’d like. Season to taste with salt and pepper and heat over medium heat until warmed through.
- Garnish with remaining coconut milk, fresh chopped parsley, red pepper flakes and crostini (see notes below).
- To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!