I’ve got a rather fresh and summery recipe for you today: vegan coconut cream of tomato soup with fresh basil!
The soup is simple, only calls for a short list of fresh ingredients, but is incredibly full of flavour. Plump vine ripened tomatoes, a hand full of freshly picked basil leaves, a generous gulp of aromatic olive oil, a hint of roasted garlic and the natural sweetness of creamy coconut milk.
I mean, who can resist homemade, aromatic tomato soup on a sunny summer’s day? Certainly not me.
Good quality, fresh ingredients are the key here. The rest almost takes care of itself! This recipe is so quick and easy to make, there’s really no excuses left not to make it for dinner tonight!
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- 550 g vine ripened tomatoes
- 2 Tbsp olive oil
- 1 small yellow onion, roughly chopped
- 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 2 tsp vegetable stock powder
- 400 ml water
- 3 Tbsp coconut cream (you can use the firm top part of a can of coconut milk)
- Black pepper to taste
- 12 basil leaves (more as topping)
- Place the tomatoes in a sauce pan and cover them with hot water. Bring the water to a boil and let the tomatoes simmer for 1-2 minutes. Drain the water, let the tomatoes cool and carefully peel them.
- Heat up the olive oil in a sauce pan and add the chopped onion. Once the onion turns translucent, add the minced garlic cloves and fry for a couple more minutes.
- Add the peeled tomatoes and the tomato paste, let the mixture simmer and use a spatula or wooden spoon to break the tomatoes apart.
- Add the vegetable stock powder and boiling water and let it cook for a few more minutes.
- Now add the coconut cream and basil leaves and take the sauce pan off the heat. Use a hand or stick blender and blend the soup until smooth and creamy.
- Place the sauce pan back on the hob and add pepper to taste. Let the soup simmer for another two or three minutes then serve with a swirl of coconut cream and more basil leaves on top. Enjoy!