{Vegan} Creamy Tomato Soup

My husband brought some creamy tomato soup home from Costco a few weeks ago without thinking about the word, creamy. I pointed out that likely meant milk, cow milk. Indeed, it is the first ingredient. So I thought in that moment, I’m sure I can make it with coconut milk. And Monday I finally got around to it! Boy am I glad I did! 🙂

This is mine and my husbands favorite meal now. I thought we’d have a ton left over. We barely have left overs but, fear not, folks. We have 4.5 cups of beans soaking for vegan chili, Ha!

Ingredients: {again, if possible, use organic & glass containers rather than cans. I’ll make this with fresh tomatoes one day!}

2 14.5 oz cans organic diced tomatoes {we get ours from Costco which sometimes means odd oz. Make sure you have close to 28-32 oz)

1 6 oz can organic tomato paste

1 can organic coconut milk (can, NOT the milk in the refrigerated section)

1 onion, chopped

4 cloves of garlic, smashed and minced

2 tablespoons of olive oil, or oil of your choice

2 teaspoons red chili powder

1 teaspoon red pepper flakes

I would have used San Marzano fire roasted tomatoes if I had any left. If you come across those, pick those babies up. If not, plain ole diced tomatoes work really well, to my surprise! Blend (yes the nutribullet works quite well) the first 3 ingredients (tomatoes, coconut milk and tomato paste) together in a blender or nutribullet until it reaches your preferred consistency. Mince up your onion, throw some oil on a sautée pan. Once the oil is hot throw the onions in. Smash and chop your garlic now, add that in when the onions are mostly translucent. Let that go for a few seconds after a good stir. Throw the blended soup in the pan if you have one with sides! If not, get out a sauce pan and combine the blended ingredients with the sautéed ingredients. Add your spices in and give it a nice stir.

Enjoy!