Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes (about 14 oz)
- 2 cups vegetable broth
- 1 teaspoon sugar
- ½ teaspoon dried basil
- Salt and black pepper to taste
Creamy Element
- ½ cup coconut milk
Garnish
- Fresh basil for garnish
Instructions
- Heat Olive Oil: In a pot over medium heat, warm the olive oil to prepare for sautéing your aromatics.
- Sauté Onion: Add the chopped onion to the pot and cook until it becomes soft and translucent, which usually takes about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and continue cooking for 1 minute until fragrant but not browned.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth, stirring to combine all ingredients thoroughly.
- Season and Simmer: Add sugar and dried basil to balance flavors and reduce acidity, then let the soup simmer gently for 15 minutes so the flavors meld.
- Blend Soup: Using a blender or an immersion blender, puree the soup until smooth and creamy in texture.
- Add Coconut Milk and Season: Stir in the coconut milk and season with salt and black pepper according to taste.
- Final Simmer: Return the pot to the stove and simmer the soup for another 2–3 minutes to heat through and blend the flavors.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve warm. It pairs beautifully with crusty bread or grilled vegan cheese sandwiches.
Notes
- Cashew cream can be used as a substitute for coconut milk for a different creamy flavor.
- Serve with grilled vegan cheese sandwiches for a satisfying meal.
- Adjust the seasoning with additional herbs like thyme or oregano for variation.
- For a spicier kick, add a pinch of red pepper flakes during the sautéing step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan / Comfort Food
- Diet: Vegan
