Vegan Tomato Soup

• Produce

  • 1 tsp Basil, dried
  • 1 Basil, leaves
  • 1 tsp Oregano, dried
  • 1 Red onion, small

• Canned Goods

  • 1/3 cup Coconut milk, light

• Condiments

  • 1 Cashew cream

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 cup Water

• Other

  • 1 28-oz. (800g can Of whole peeled tomoates

Found on healthynibblesandbits.com

Description

Ingredients

• 1 TBS olive oil
• 1 small red onion, diced
• 1 28-oz. (800g) can of whole peeled tomoates
• 1 cup (240ml) water
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp smoked paprika (regular sweet paprika works, too)
• kosher salt to taste
• 1/3 cup (80ml) light coconut milk
• freshly ground black pepper
• basil leaves, julienned
• cashew cream

Directions

• 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