Description
A simple recipe for a rich, dairy-free soup featuring the blend of savory tomato and sweet coconut milk.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tsp sugar (to balance acidity)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
- Add the dried basil, oregano, red pepper flakes (if using), salt, pepper, and sugar.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Taste and adjust seasonings if needed. Serve hot.
Notes
- For the creamiest texture, use full-fat coconut milk, not the light version.
- If the soup is too thick after blending, add a splash more vegetable broth until you reach your desired consistency.
- Garnish with fresh basil leaves or a swirl of good quality olive oil before serving.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 14
- Sodium: 550
- Fat: 24
- Saturated Fat: 19
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 0