Greetings from powder town! We are getting some incredible snow on the mountains this season and it’s all smiles from over here. Nothing warms you up like a bowl of soup after a full day on the slopes. I recently tried this soup from a restaurant in town called 501 Main. I loved the flavor of the coconut milk with the tomato soup so I set on a mission to figure out a recipe and make it at home. I think it came out pretty good! Feel free to use the full-fat coconut milk in this recipe, because it’s a “good fat” so you don’t have to feel bad there. I chose the tomatoes with basil because that seemed like a great flavor to pair with coconut, but regular tomatoes would work too. Hope you enjoy!
Vegan tomato soup with creamy coconut milk.
Ingredients
- 2 tsp coconut oil
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 28 oz can crushed tomatoes with basil
- 2 cups vegetable stock
- 1 can coconut milk
- Salt & pepper
Instructions
- In a medium soup pot, saute the onions with a pinch of salt in the coconut oil for 5 minutes until softened. Add the garlic and cook for another minute.
- Add the tomatoes and vegetable stock, then bring to a boil. Lower to simmer and simmer for 30 minutes.
- Puree the soup with an immersion blender, or pour into a high speed blender.
- Pour the pureed soup back into the pot and heat on low. Add in the coconut milk and season with salt & pepper. Enjoy!
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