Vegan Tomato Soup

Ingredients

For the Base:

• 6 tablespoons Mementa's Organic Coconut Oil
• 13.5 oz can Mementa's Organic Coconut Milk
• 2 medium yellow onions, chopped
• 4 cloves garlic, chopped
• 1 (28 oz) can Muir Glen Organic crushed fire-roasted tomatoes
• 1 ½ cups vegetable stock
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt
• Freshly ground black pepper

For the Toppings:

• Chopped Thai purple basil or Italian green basil

Instructions

1. Prepare the Base:

   • Melt the coconut oil in a large saucepan over medium-low heat.
   • Add the chopped onions and garlic, cooking and stirring occasionally until the onions soften, about 15 minutes.

2. Build the Flavor:

   • Stir in the crushed fire-roasted tomatoes, vegetable stock, coconut milk, and cayenne pepper (if using).
   • Season with kosher salt and freshly ground black pepper.
   • Bring the mixture to a boil, then reduce the heat to low. Simmer for 10–20 minutes, allowing the flavors to meld and the ingredients to soften.

3. Blend to Perfection:

   • Working in batches, transfer the soup to a blender and puree until smooth.
   • Return the pureed soup to the saucepan over medium heat and cook until heated through.

4. Adjust the Texture:

   • If the soup is too thick, stir in additional vegetable stock until you achieve your desired consistency.
   • Taste and adjust seasonings as needed.

5. Serve:

   • Ladle the soup into bowls. Garnish with a generous sprinkling of chopped basil for a fresh and aromatic finish.

      

Dig in and savor the creamy, comforting flavors of your homemade vegan tomato soup!

Extras

• Add 1 teaspoon of curry powder for an Indian-inspired twist.
• For a Caribbean flair, toss in a split habanero pepper and ¼ teaspoon of allspice.
• Experiment with toppings or spices to make it your own!