December 1, 2016
Creamy Tomato Basil Soup
Finally! It actually feels like fall here in Central California and I couldn't be happier!!!
As soon as the temperature dropped, Ashlee and I rolled a fatty, started a fire and made the biggest batch of creamy tomato basil soup known to man.
Don't fret. I'll share the recipe, so just keep on reading!
I'm gonna keep this post short and sweet because:
A: I need to eat more of this creamy tomato basil soup before Ashlee finishes it and,
B: We are going to decorate our house for the Holidays tonight!
This soup is perfectly creamy and pairs amazingly with toasted garlic bread! We went crazy and made grilled cheese sandwiches and they were phenomenal. We hope you guys love this recipe as much as we do! Make sure to subscribe because we will be posting a new soup recipe EVERY. SINGLE. WEEK. in the month of December.
Til next time, guys!!!
Creamy Tomato Basil Soup
Prep time
Cook time
Total time
Author: Ashley
Recipe type: Vegan
Cuisine: American, Vegan
Serves: 4-6 Servings
Ingredients
- 1 large yellow onion, chopped
- 1 stick vegan butter
- 2 packages cherry tomatoes, cut in half and roasted
- 5.5 cups tomato juice
- 1-3 TBS granulated white sugar
- 2 "Not Chik'n" bouillon cubes
- 2 cups extra thick coconut milk (refrigerated works best, using only the cream and discarding the liquid-y water part)
- 6 TBS fresh basil, minced and separated
- 4 TBS flat leaf parsley, minced
- 2 heads of garlic, roasted
- ¼ cup vegan parmesan, optional
- 1 TBS red pepper flakes, optional
- Salt and Pepper to taste
Instructions
- In a large pot, melt the butter on medium to medium-high heat
- Add onions and cook until translucent, about 5-7 minutes
- Add roasted cherry tomatoes, garlic, and tomato juice
- Add ingredients to a large blender and blend until mixture is smooth
- Return to pot
- Add coconut milk and bouillon cubes and red pepper flakes
- One tablespoon at a time, add sugar to taste
- The coconut milk is a bit sweet, so make sure to taste as you go!!! You only want to the sugar to fight the acidity from the tomatoes!
- Add 4 TBS basil and parsley, stirring to combine
- Simmer on medium low for 20-30 minutes
- Add salt and pepper to taste
- Serve and garnish with additional coconut milk, basil and vegan parmesan!
- Enjoy!!!
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