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Plant-Based Tomato Soup

A quick, creamy tomato soup made vegan with coconut milk or oat cream. Serves 4.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 800g whole peeled tomatoes (2 cans)
• 500ml vegetable broth
• 1 tbsp tomato paste
• 1 tsp white sugar
• 1 tsp fine salt
• ½ tsp black pepper
• 10 fresh basil leaves
• 100ml coconut milk or oat cream (optional)

Method

1. Soften the onion. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and cook until soft, about 5 minutes. Add 3 minced garlic cloves and cook 1 more minute.
2. Simmer. Add the 800g whole peeled tomatoes, 500ml vegetable broth, 1 tbsp tomato paste, 1 tsp white sugar, 1 tsp fine salt, and ½ tsp black pepper. Break up the tomatoes with a spoon. Bring to a boil, then reduce the heat and simmer.
3. Blend. Add 10 basil leaves and blend the soup until smooth with an immersion blender, or in batches in a countertop blender.
4. Finish. Stir in 100ml coconut milk if using, for creaminess. Taste and adjust salt and pepper. Serve hot.

Notes

Great with crusty bread or a grilled sandwich. Add a pinch of red pepper flakes for heat.