This easy vegan tomato soup is the perfect appetizer. It's ready in 30 minutes! Lightly adapted from Chowhound.
Prep Time8 minutesmins
Cook Time20 minutesmins
Total Time28 minutesmins
1small red onion, diced
128-ounce (800g) can of whole peeled tomatoes
1teaspoonsmoked paprika, regular sweet paprika works, too
kosher salt to taste
1/3cup(80ml) light coconut milk
freshly ground black pepper
basil leaves, julienned
Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
Return soup to pot and stir in coconut milk.
Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.
NUTRITION INFORMATION: Amount Per Serving: Calories: 124, Total Fat 7.8g, Saturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 349mg, Total Carbohydrate: 11.2g, Dietary Fiber: 4.6g, Sugar: 6.6g, Protein 4.6gTo Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.
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