Just 10 ingredients and you can have this dreamy Creamy Tomato Soup. Filled with simple, yet flavourful ingredients - this comforting bowl will be your new favourite fall soup.
Course Main Course, Soup
Total Time 25minutes
Author Two Market Girls
28g(2 tbsp) vegan butter
20g(6 cloves) garlicminced
3g(1 tbsp) dried oregano
5mL(1 tsp) maple syrup
10g(1 cup, lightly packed) fresh basil
1cansan marzano tomatoes(28 fl oz)
480mL(2 cups) veggie broth
240mL(1 cup) coconut milk*
salt & pepperto taste
Heat butter in a medium pot over medium heat.
Add diced onion and cook for 3-5 minutes or until translucent. Add minced garlic and cook for another minute. Stir in the dried oregano, maple syrup, fresh basil, san marzano tomatoes, and veggie broth.
Turn heat to high and bring to a boil, once boil reduce down to medium-low heat to simmer for 10 minutes.
Using an immersion blender (or a high speed blender) puree the soup until smooth. Add soup back to pot and stir in the coconut milk (or other non-dairy milk). Season with salt and pepper to taste.
Serve with grilled cheese, crispy croutons or a drizzle of coconut milk.