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This vegan tomato soup is hearty and creamy. You won’t even miss the dairy!
1. Preheat oven to 400ºF.
2. Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400ºF for 35-40 minutes or until garlic is roasted and tomatoes have caramelized. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside.
3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add roasted tomatoes and garlic to pan and saute 1 minute to draw any remaining juice out of the tomatoes.
4. Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer.
5. With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Don’t have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot. My immersion blender is my best friend, though—I highly recommend getting one! I use it several times a week for soups in the winter).
6. Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer.
7. At this point, the soup should have thickened a bit. If it’s still too thin for your taste, cook it on a low boil for an additional 15 minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!