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Ingredients
Scale
- 2 tablespoons olive oil, avocado oil, coconut oil, or vegan butter
- 1 large yellow onion or 2 medium yellow onions, diced
- 1 pint cherry tomatoes, halved (about 1½ cups)
- 4 large cloves of garlic, minced
- 1 teaspoon dried oregano or thyme
- 2 (28-ounce) cans crushed tomatoes or whole peeled tomatoes (preferably San Marzano)
- ⅓ cup fresh basil, chopped
- 2½ cups low-sodium vegetable broth (or chicken broth if not vegan)
- 2 tablespoons balsamic vinegar
- ½ – 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- ⅔ cup light or full-fat coconut milk
Instructions
- Heat oil in a large pot over medium heat. Sauté the diced onion for 3-5 minutes until softened.
- Add halved cherry tomatoes and cook for another 2-3 minutes until onions are translucent.
- Stir in minced garlic and dried herbs. Sauté for 1 minute until fragrant.
- Pour in crushed tomatoes, fresh basil, vegetable broth, balsamic vinegar, salt, and pepper. Mix well and bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes.
- Blend the soup to your desired consistency.
- Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning as necessary.
- Serve warm, garnished with fresh basil or a swirl of coconut milk.
Notes
Fresh herbs greatly enhance the flavor of the soup.
Adjust thickness by varying the amount of broth added.
For a spicy kick, add red pepper flakes while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 160
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg