Name: Vegan Tomato Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8.0
Cuisine: Vegan
Ingredients: 8 large ripe tomatoes, cut into quarters; 1 tablespoon dried basil; 1 tablespoon garlic powder; 1 tablespoon olive oil; 2 teaspoons salt, plus extra to taste; 1 13.5 ounce can light coconut milk; 2 tablespoons fresh chopped basil, plus extra for garnish

Vegan Tomato Soup Recipe

Embed

10 m 1 h 8 Servings

Ingredients

8 large Ripe Tomatoes, Cut into quarters
1 tablespoon Dried Basil
1 tablespoon Garlic Powder
1 tablespoon Olive Oil
2 teaspoons Salt, Plus extra to taste
1 13.5 ounce can Light Coconut Milk
2 tablespoons Fresh Chopped Basil, Plus extra for garnish

Directions

Preheat oven to 375°F. Place the cut tomatoes on a very large baking sheet (or you might need to use two). Sprinkle with dried basil, garlic powder, olive oil, and salt. Roast in the oven for about 50 minutes, or until tomatoes are cooked and juicy.
Pour tomatoes and juice into a large blender. Blend for about 30 seconds until tomatoes are pureed and smooth.
Pour the tomatoes into a soup pot set over medium heat and cover. When tomatoes start to simmer, pour in coconut milk. Add in the fresh chopped basil. Stir until smooth and soup is bubbling. If soup is too thick, water can be added.
Season with more salt to taste, if desired. Garnish with extra basil before serving.