Creamy Tomato Basil Soup
Author: Ashley
Recipe type: Vegan
Cuisine: American, Vegan
Prep time:
Cook time:
Total time:
Serves: 4-6 Servings
- 1 large yellow onion, chopped
- 1 stick vegan butter
- 2 packages cherry tomatoes, cut in half and roasted
- 5.5 cups tomato juice
- 1-3 TBS granulated white sugar
- 2 "Not Chik'n" bouillon cubes
- 2 cups extra thick coconut milk (refrigerated works best, using only the cream and discarding the liquid-y water part)
- 6 TBS fresh basil, minced and separated
- 4 TBS flat leaf parsley, minced
- 2 heads of garlic, roasted
- ¼ cup vegan parmesan, optional
- 1 TBS red pepper flakes, optional
- Salt and Pepper to taste
- In a large pot, melt the butter on medium to medium-high heat
- Add onions and cook until translucent, about 5-7 minutes
- Add roasted cherry tomatoes, garlic, and tomato juice
- Add ingredients to a large blender and blend until mixture is smooth
- Return to pot
- Add coconut milk and bouillon cubes and red pepper flakes
- One tablespoon at a time, add sugar to taste
- The coconut milk is a bit sweet, so make sure to taste as you go!!! You only want to the sugar to fight the acidity from the tomatoes!
- Add 4 TBS basil and parsley, stirring to combine
- Simmer on medium low for 20-30 minutes
- Add salt and pepper to taste
- Serve and garnish with additional coconut milk, basil and vegan parmesan!
- Enjoy!!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/creamy-tomato-basil-soup/
3.5.3226