Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans diced tomatoes, with juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the diced tomatoes with their juice, vegetable broth, dried basil, and dried oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer to a blender in batches and blend.
- Return the soup to the pot, stir in the coconut milk if using, and season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Feel free to add other vegetables like carrots or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Tomato Soup Recipe, Comfort Food, Cozy Nights