Creamy Tomato Basil Soup
Author: 
Recipe type: Vegan
Cuisine: American, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
Ingredients
  • 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
Instructions
  1. In a large pot, melt the butter on medium to medium-high heat
  2. Add onions and cook until translucent, about 5-7 minutes
  3. Add roasted cherry tomatoes, garlic, and tomato juice
  4. Add ingredients to a large blender and blend until mixture is smooth
  5. Return to pot
  6. Add coconut milk and bouillon cubes and red pepper flakes
  7. One tablespoon at a time, add sugar to taste
  8. 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!
  9. Add 4 TBS basil and parsley, stirring to combine
  10. Simmer on medium low for 20-30 minutes
  11. Add salt and pepper to taste
  12. Serve and garnish with additional coconut milk, basil and vegan parmesan!
  13. Enjoy!!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/creamy-tomato-basil-soup/