Creamy Tomato Soup (Vegan)
This creamy tomato soup is vegan-friendly with the use of vegan cheese and coconut milk to achieve that creaminess we all love in a tomato soup!
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Ingredients
- 5-6 large garden tomatoes scored
- 1 large yellow onion quartered
- 5 cloves of garlic whole
- 2 tbsp. olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 large handful fresh basil
- 1 cup canned coconut milk
- 1 cup vegetable stock
- 1/2 cup Nabati Cheddar Cheese
- more basil salt, pepper and red pepper flakes for serving
Instructions
- Preheat the oven to 400F.
- Into a large pan add the tomatoes, onion, garlic, olive oil, salt & pepper, red pepper flakes, and basil. Cook in the oven for 30 minutes or until the vegetables are golden and roasted.
- To a blender, add the roasted ingredients, coconut milk, stock, and cheese. Blend till smooth.
- Serve with more fresh basil if desired.
Notes
Tomatoes/Vegetables: If you are not a fan of tomatoes, use red pepper, eggplant, zucchini, whatever your heart desires. It is still the same concept and method! Have fun with it.
Canned Coconut Milk: Canned coconut milk really lends delicious creaminess and flavour to this soup. It makes it perfectly silky and the minimal notes of coconut work really well to balance the spice from the red chili flakes.
Roasting: If you don't want to roast the vegetables, you can cook them on the stove top till tender and juicy. I do highly recommend roasted since it's easier and cleaner.
Nutrition
Serving: 5 | Calories: 302kcal | Carbohydrates: 19.4g | Protein: 6.6g | Fat: 22.8g | Saturated Fat: 11.9g | Polyunsaturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 13.1mg | Sodium: 582.7mg | Fiber: 3.9g | Sugar: 11.8g
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