Creamy Fire Roasted Tomato Coconut Soup

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5 Minutes Prep
40 Minutes Total

This vegan tomato soup is made extra delicious with creamy whole fat coconut milk and fire roasted tomatoes.

Ingredient List
  • 6 tablespoons virgin coconut oil Small check mark in a circle icon
  • 2 medium yellow onions, chopped Small check mark in a circle icon
  • 4 cloves garlic, chopped Small check mark in a circle icon
  • 1 - 28 oz can Muir Glen Organic crushed fire roasted tomatoes Small check mark in a circle icon
  • 1 1/2 cups vegetable stock Small check mark in a circle icon
  • 13.5 oz can whole fat coconut milk Small check mark in a circle icon
  • ¼ tsp cayenne pepper (optional) Small check mark in a circle icon
  • 1 teaspoon kosher salt Small check mark in a circle icon
  • freshly ground black pepper Small check mark in a circle icon
  • garnish with chopped green or purple basil Small check mark in a circle icon
Preparation
  1. Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  2. Add tomatoes, stock, coconut milk, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through.
  4. If the soup seems too thick, stir in some extra stock to thin. Taste and adjust seasonings. Serve immediately with a sprinkling of Thai purple or Italian green basil.