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15-Minute Creamy Tomato Soup (Vegan)

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A quick and easy 15-minute creamy tomato soup that’s completely vegan, rich in flavor, and made with pantry staples like canned tomatoes, garlic, and coconut milk.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 medium cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 tablespoon maple syrup or sugar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon soy sauce or tamari
  • Fresh basil leaves or chives, for garnish (optional)

Instructions

  1. Heat olive oil in a saucepan over medium heat until shimmering.
  2. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add canned tomatoes with their juices and bring to a simmer.
  4. Stir in coconut milk, maple syrup (or sugar), salt, pepper, red pepper flakes (if using), and soy sauce or tamari.
  5. Simmer for about 5 minutes, stirring occasionally.
  6. Use an immersion blender to purée the soup directly in the pot, or transfer to a blender in batches and blend until smooth.
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh basil or chives if desired.

Notes

  • For a thicker soup, simmer a few minutes longer after blending.
  • You can substitute light coconut milk, but the soup will be less creamy.
  • Add croutons or grilled bread for a heartier meal.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/15-minute-creamy-tomato-soup-vegan/