Vegan Tomato Soup

Difficulty: Easy

Time: 15 Minutes

Serves: 4

Ingredients:

28 oz can of petite diced tomatoes

13.5 oz can of coconut milk

1/4 cup olive oil

1 tbsp salt (omit if diced tomatoes are salted)

1/4 tbsp red pepper flakes (optimal)

Directions:

Step 1: Place the diced tomatoes, coconut milk (optional: reserve 1/8 cup for drizzle), olive oil, and salt in a pot. Cook on the stovetop over medium-high heat for 10 minutes (stirring every few minutes).

Step 2: Using an immersion blender, blend the soup to the desired consistency. I chose to leave it slightly chunky. Note: if you don't have an immersion blender, you can transfer the soup to a traditional blender.

Step 3: Pour into serving dishes and top with the red pepper flakes and coconut milk drizzle.

*Serving tip: This soup pairs PERFECTLY with my ricotta toast two ways*

#creamy #vegan #glutenfree #dairyfree #cleaneating #healthy #soup #tomatosoup