Creamy Vegan Tomato Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- sea salt to taste
- 1 1/2 teaspoons smoked paprika
- 4 1/2 teaspoons extra virgin olive oil
- 2 cups diced red onion (1 medium-small onion)
- 42 ounces canned whole peeled tomatoes (i use san marzano)
- 1 1/2 cups unsweetened unflavored almond milk
- fresh ground black pepper to taste; plus more for serving
- 2/3 cup canned light coconut milk
- toasted pepitas (optional); for topping
- Carbohydrate 3.36233999845368 g
- Cholesterol 0 mg
- Fat 10.278464980125 g
- Fiber 2.24535003559389 g
- Protein 0.780824999736 g
- Saturated Fat 1.44449399722578 g
- Serving Size 1 1 recipe (1206g)
- Sodium 156.878499999247 mg
- Sugar 1.11698996285979 g
- Trans Fat 0.340048499427886 g
- Calories 102 calories
[ { "@type": "HowToStep", "text": "Heat the olive oil in a medium-large pot over medium heat." }, { "@type": "HowToStep", "text": "Add the onion and saute for 20 minutes over medium-low heat, until very soft. " }, { "@type": "HowToStep", "text": "Add the tomatoes along with their juices, as well as the almond milk, oregano, basil, paprika, salt, and black pepper. " }, { "@type": "HowToStep", "text": "Bring to a low boil, then reduce the heat to low and simmer for 12 minutes, smashing the tomatoes with a wooden spoon against the side of the pot. " }, { "@type": "HowToStep", "text": "Remove from heat, then carefully blend with an immersion blender. Or, transfer the liquid to a blender and blend until smooth. " }, { "@type": "HowToStep", "text": "Return the soup to low heat then add the coconut milk. Stir and cook until warmed but not boiling. " }, { "@type": "HowToStep", "text": "Spoon into bowls and serve with more black pepper, and toasted pepitas, if you wish." } ]
