Vegan Creamy Tomato Soup
This whole foods plant based tomato soup recipe is made with simple ingredients and requires little hands on cooking. This Vegan creamy tomato soup is sure to bring back childhood memories with every bite. This creamy vegan tomato soup recipe is: oil-free, gluten-free, vegan, and refined sugar-free!
Equipment
- 1 large pot
Ingredients
- 1 6oz can tomato paste
- 1 14.5oz can diced tomatoes
- 1 28oz can tomato puree
- 1 15oz can lite or full fat coconut milk
- 4 cups vegetable broth
- 4 cloves garlic
- 2 teaspoon onion powder
- 2 tablespoon Italian sesaoning
- 2 teaspoon fresh rosemary
- 2 tablespoon whole wheat flour, or tapioca/chickpea for a gluten-free option
Instructions
- Begin by mincing the garlic and adding to the large pot with the flour and splash of coconut milk. Cook until there are no more clumps of flour.
- Next, add the remaining coconut milk, canned tomato puree, canned tomato paste, vegetable broth, canned diced tomatoes, rosemary, Italian seasoning, dried or fresh basil, and onion powder. Cook on medium heat for 30 minutes.
- Serve with toasted bread, extra herbs and coconut cream, enjoy!
Tried this recipe?Let us know how it was!