crushed tomatoes vegetable broth coconut milk salt and pepper garlic powder
©Kirsten Nunez
oregano croutons fresh basil olive oil onion
Warm olive oil in a skillet over medium heat. Add the onions and cook until translucent, about 5 to 7 minutes.
©Kirsten Nunez
Let the onions cool slightly, then add to a blender with crushed tomatoes, vegetable broth, non-dairy milk, and spices. Blend until smooth. Taste and add more salt and spices as needed.
©Kirsten Nunez
Transfer to a pot and warm until heated through. Alternatively, you can pour the soup into a microwave-safe bowl and heat in the microwave. Top with vegan croutons and basil.
©Kirsten Nunez
• Add nutritional yeast for a cheesy flavor. • Thicken up this soup by adding 1/4 to 1/2 cup silken tofu instead of milk. • For the best thickness, use the white part of canned coconut milk. Soy milk also works well.
©Kirsten Nunez