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

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

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!!!