Vegan Pantry Tomato Soup | No Thanks to Cake
This tasty tomato soup comes together with just a few staple ingredients! See full recipe details on NoThankstoCake.com
- 1 Tbsp. olive oil
- 1 small red onion, diced
- 28 oz. canned whole tomatoes, peeled
- 1 cup water
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp. dried basil
- 1 tsp. smoked paprika
- 1/2 tsp. black pepper + more per directions
- 1 pinch kosher salt more if desired
- 1/3 cup light coconut milk
- microgreens (for garnish) optional
Place olive oil to a medium saucepan at medium heat. Add onion. Cook for 6-8 minutes until onion is soft, stirring frequently.
Add water and tomatoes.
Using the back of a wooden spoon, gently crush the tomatoes.
Add herbs and seasonings. Mix well and bring to a boil.
Once boiling, reduce heat and let simmer 8-10 minutes.
Turn off heat and allow to cool slightly before moving to a blender. Blend until smooth and return to the saucepan.
Stir in coconut milk.
Serve and enjoy!