Tuesday, March 15, 2016

Creamy Vegan Tomato Soup

I absolutely enjoy making soups and one of my new year's resolution was to make a big pot of healthy and delicous soups for weekend meals.  I am happy to share this easy to make tomato soup.  The recipe I am about to share is a large amount of soup so it will last through the weekend. If you need to make less or make half the amount just divide all the ingredients by two. You can't go wrong with this soup.

  • Coconut oil - 12 tbsp (9 tbsp if the oil is hardened)
  • 1 156ml can of tomato paste or 2 kilos (16 medium sized tomatoes)or 4 1/2 pounds of tomatoes chopped and seeded; 1 medium sized tomato is approx. almost a cup
  • Salt & Pepper (3 to 4 tsp each)
  • 10 cups of water
  • 1 398ml can Coconut milk
  • 1/2 cup almond milk (you can just add 2 cups of coconut milk instead of combining both coconut and almond milk)

Heat oil in a large pot (6 quart or 5.7 litre pot) on medium heat.  Add the can of tomato paste or the chopped and seeded tomatoes. Fry for a few minutes (not more than 4 to 7 minutes).  Add salt and pepper. Add water and bring to a boil. This should take about 10 minutes. Boil for another 10 minutes.

If you have added chopped tomatoes you now have to puree the soup in a blender and then pour the pureed soup back into the pot.  Add coconut milk & almond milk or just the coconut milk if you are not adding almond milk. Let the soup boil for another 15 minutes.  Taste to see if you need to add more salt or pepper.  Add required amount of seasoning. Now the soup is ready to serve.

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