Who doesn't love a creamy tomato soup? It just gives you that warm fuzzy feeling that washes away any rainy day blues (I actually prefer the rain but that's another story). This version is made special with smokey roasted tomatoes and roasted peppers. It gets its indulgent creamy quality from coconut milk - making it the perfect thing to dunk countless triangles of garlic rubbed toast in.
This is perhaps the easiest recipe I have posted to date - just open a bunch of cans, dump them in a blender and heat on the stove. When buying canned goods I go for organic and always try to find the low sodium version. I love eating whole fresh foods but this meal is great for a rainy night when you 'can't even'. Plus you can feel good
If you're feeling up for it you could always add fresh herbs like basil or rosemary or even a few cloves of roasted garlic. If you want a shot of extra health, blend or wilt greens into the mix.
Give this one a shot!
Serves: 6 • Prep Time: 5 min • Cook Time: 5 min
- 1 16. oz can lite coconut milk
- 1 24 oz. can roasted tomatoes (low sodium)
- 1 8 oz. can tomato paste
- 1 small jar roasted red peppers OR one fresh red pepper, de-seeded
- 2 tbsp. maple syrup (this balances out the acidity of the tomatoes, trust me)
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. basil
- Salt & pepper to taste
- 1-1.5 cups water + veggie boulion OR veggie stock
- Fresh parsley or basil to garnish
1. Add all ingredients to a blender and blend on high until the mixture is smooth and creamy
2. Transfer the soup to a pot, cover with the lid and heat on medium heat. Depending on the consistency you like your soup to be, add 1-1.5 cups of water or low sodium veggie stock.
NOTE: If you have a high speed blender, like a Vitamix, you could heat the soup by simply continuing to blend - it will take apx. 5 minutes. Personally, I am wary about heating soups in the Vitamix because I live under the false paranoia that I will burn out the motor. If you are brave enough though, I would add the water at the beginning of the process.
3. Top with fresh herbs or vegan sour cream and serve with toast rubbed with garlic or vegan grilled cheese - because duh.