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Vegan Creamy Tomato Coconut Soup

Close-up of a white bowl filled with vibrant Vegan Creamy Tomato Coconut Soup, drizzled with oil and pepper.
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Make a rich and creamy tomato soup using coconut milk. This recipe is entirely plant-based and simple to prepare.

Ingredients

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  • 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 salt
  • 1/4 tsp black pepper
  • 1 tsp sugar (optional, to balance acidity)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir well.
  5. Add the dried basil, salt, pepper, and sugar if you are using it.
  6. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to combine.
  7. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  8. Return the soup to the pot if necessary, reheat gently, and serve hot.

Notes

  • For an extra thick soup, use only half the vegetable broth initially and add more as needed after blending.
  • If you prefer a less intense coconut flavor, use light coconut milk, but the texture will be slightly less rich.
  • Garnish with fresh basil or a swirl of olive oil before serving.

Nutrition

Find it online: https://delishdiarist.com/vegan-creamy-tomato-coconut-soup-recipe/