Vegan Cream of Tomato Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Garlic powder
  • 1 cup Sweet onion
  • 4 cups Tomatoes

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/2 tsp Chili powder
  • 1/2 tsp Red pepper flakes
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on acleanbake.com

Description

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 cup thinly sliced sweet onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon chili powder
• 4-5 cups crushed tomatoes
• 1 can (15 ounces or 1 3/4 cups) coconut milk
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Directions

• In a large stockpot, head the oil and sauté the onions on medium high heat until translucent. Add the spices and fry until fragrant. Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little. Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference. Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.