This creamy tomato soup is going to become a fast favorite for the whole family. The quinoa and coconut milk lend the soup and delicious rich creaminess that’s so good, you won’t even miss the dairy! Plus, the cooked tomatoes are loaded with tons of lycopene, which is an amazing antioxidant.
Quick Vegan Creamy Tomato Basil Soup
Cooking time: 20 minutes
2 tbsp extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, roughly chopped
1 (28 oz.) can organic diced tomatoes with juice
2 tbsp fresh basil, chopped, plus a bit more for garnish
1 tsp raw organic apple cider vinegar (or more, if you’d like a little more acidity)
1 cup low sodium vegetable broth, or 1 cup water with 1-2 tbsp Seitenbacher vegetable broth powder
1/2 cup organic coconut milk (you can also use almond milk)
1 tbsp cooked quinoa or millet (optional)
Sea salt and freshly ground pepper, to taste
Heat olive oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Add tomatoes and juice and apple cider vinegar, and bring to a boil. Once boiling, add broth, quinoa, and basil. Bring to a boil again. Simmer for 5 minutes. Add coconut milk, stir, and remove from heat. Blend with immersion blender or in standing blender, in batches if necessary. Season with salt and pepper to taste. Garnish with a bit of basil, and serve with a slice of whole grain bread.