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Vegan Caprese Tomato Soup [GF]

Vegan Caprese Tomato Soup [GF]

Creamy and flavorful vegan caprese tomato soup topped with vegan mozzarella, basil and balsamic glaze
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Cook Time 20 minutes
Total Time 20 minutes
Course Main Course, Soup
Servings 4 cups, about three servings

Equipment

  • High Speed Blender

Ingredients
  

  • 1 & 1/2 cups chopped red onion
  • 3/4 tsp chopped fresh garlic about 1-2 cloves
  • 1 tbsp olive oil or veggie broth if oil-free
  • 1 (28-oz can) whole peeled tomatoes
  • 1/4 tsp garlic powder or more to taste
  • 2 tbsp tomato paste add more if you want a stronger flavor
  • 2/3 cup + 3 tbsp full fat canned coconut milk
  • pinch of salt and pepper
  • Big handful of fresh basil
  • Vegan mozzarella cheese, basil and balsamic glaze for topping

Instructions
 

  • Add olive oil to a large pan over med-low heat. Add chopped onion, chopped garlic and a pinch of salt and pepper. Sauté for about 5 minutes, stirring frequently.
  • Next, add can of tomatoes, with the juice and all, and about 4-5 basil leaves. Stir frequently and cook for about 5-6 minutes.
  • Remove from heat and cool. Once cooled, add to a blender and pulse until smooth.
  • Return soup to the large pan over low heat and add canned coconut milk, tomato paste, garlic powder and more salt and pepper. Adjust seasonings to taste.
  • Serve when hot and top with vegan mozzarella, balsamic glaze, fresh basil with toasted bread.

Notes

  • Adjust salt, pepper and garlic powder to taste
  • You can use canned whole or peeled tomatoes, both work
Keyword caprese, soup, tomato soup