Easy Creamy Tomato Soup
Creamy and decadent, this vegan cream of tomato soup with roasted garlic and fresh herbs is a true winter warmer. Raid your herb garden or use whatever you have on hand for a personalized touch. Serve in bowls with black pepper and grilled cheese or toasted crusty bread for a wholesome meal that's heavy in nutrition while lighter on your belly.
Equipment
- sheet pan, soup pot
Ingredients
- 3 tbsp extra virgin olive oil
- ½ head garlic Roasted
- ½ yellow onion cut in strips
- 3 baby bell peppers halved and roasted
- 22 oz can crushed tomato
- 1 cup water
- 15 oz can coconut milk
- 1 tsp salt
- 1 tsp maple syrup
- ½ cup fresh herbs. 3-4 leaves sage, thyme, mint, dill , cilantro, arugula, basil whichever you have on hand.
- 1 black pepper to taste
Instructions
- Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
- In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,
- Add sage if using, to crisp up and cook 3-5 minutes more
- Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.
- With an immersion blender carefully blend the soup until its a smooth puree.
- Serve in bowls with black pepper and grilled cheese or toasted crusty bread.
Nutrition
Calories: 371kcalCarbohydrates: 12gProtein: 5gFat: 36gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 605mgPotassium: 564mgFiber: 4gSugar: 6gVitamin A: 4457IUVitamin C: 44mgCalcium: 154mgIron: 4mg
Tried this recipe?Let us know how it was!