Vegan Spicy Tomato Coconut Soup
Kalisa Marie shares a healthy, grown up version of everyone's favorite classic tomato soup!
Ingredients
1 can (28 ounces)
whole peeled tomatoes
6 cloves
garlic, peeled
5 tablespoons
Liquid Coconut Cooking Oil, Organic
2 cups or 1 large
onion, chopped
½ teaspoon
crushed red pepper flakes
1 teaspoon
dried oregano
2 tablespoons
tomato paste
3 cups
organic low sodium vegetable broth
1 cup
canned unsweetened coconut milk
1 bay leaf
bay leaf
2 cups
fresh basil leaves
1 teaspoon
chopped thyme leaves
⅛ teaspoon or to taste
Kosher salt
⅛ teaspoon or to taste
freshly ground pepper
Directions
- Preheat the oven to 425 degrees.
- Pour entire contents of the can of tomatoes onto a 13x9 baking dish and crush with your hands.
- Sprinkle garlic on top, drizzle 3 tablespoons of coconut oil, and season with salt and pepper.
- Roast 35 minutes, stirring halfway through.
- Meanwhile, heat 2 tablespoons of coconut oil in a heavy bottomed pot over medium high heat.
- Add onion, crushed red pepper and oregano, and season with salt and pepper.
- Cook, stirring, for about 5 minutes. Reduce the heat to medium low and cook for an additional 25 minutes, covered, stirring occasionally.
- Raise the heat back to medium high, add the tomato paste and stir, cooking about 2 minutes.
- Add the broth, coconut milk, bay leaf, basil, thyme and roasted tomato mixture. Stir to combine. Bring almost to a boil, reduce to a simmer and cook 20 - 25 minutes, stirring occasionally.
- Remove the bay leaf and, in batches, carefully puree soup in a blender until very smooth. Be sure to vent the lid--so steam can escape--and cover with a towel.
- Taste and adjust seasoning, if necessary. Serve with a drizzle of coconut oil and fresh basil.
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