Vegan Tomato Soup
This easy vegan tomato soup is the perfect appetizer. It's ready in 30 minutes! Lightly adapted from Chowhound.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 28-ounce (800g) can of whole peeled tomatoes
- 1 cup (240ml) water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika, regular sweet paprika works, too
- kosher salt to taste
- 1/3 cup (80ml) light coconut milk
Optional toppings
- freshly ground black pepper
- basil leaves, julienned
- cashew cream
Instructions
- 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.
Notes
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 4.6g
To 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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