A Simple Tomato Soup Recipe (very Vegan Friendly)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter, olive oil (we used a combination of olive oil mostly and solid coconut oil) or 4 tablespoons coconut oil (we used a combination of olive oil mostly and solid coconut oil)
• 2 medium yellow onions, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• 3 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 2 (28 ounce) cans whole tomatoes (pref. fire-roasted)
• 6 cups vegetable broth
• 1 (14 ounce) can coconut milk

Recipe

• 1 stove top: in a large pot over medium heat melt the butter/oil. add the onions and salt, and cook, stirring occasionally, until the onions soften - 10 minutes approximately.
• 2 stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds.
• 3 stir in the tomatoes, the juices from the cans, and broth.
• 4 simmer for fifteen minutes or so, then puree with a hand blender until smooth. if you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk. taste and adjust with more salt if necessary.
• 5 crock pot: follow directions #1 and #2 above. after sauteeing the onion and spices, pour that mixture plus the tomatoes and juices and broth into the crock pot. simmer on high for about 1 1/2 hours then low for about 3 hours longer.
• 6 about 5 minutes before serving, i poured in about 5 ounces of the coconut milk. stir and taste. add more coconut milk for a more pronounced taste, as desired.
• 7 serving suggestions from the apartment therapy website: any or all of the following: cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh cilantro, parsley, thyme or oregano, a poached egg.
• 8 for the test recipe, we added to each serving of soup about 1/4 cup scoop short grain brown rice, a tablespoon or so (dollop) of thick coconut milk, fresh cilantro and lemon wedges.