Boy, do I need this winter pick me up! This warm, creamy tomato basil soup hit the spot on a cold day!
Oh how this #Vegan #Tomatosoup is dippable and slurpable. The spinach roasted tomato sauce just takes this classic soup to the next level! Perfect on a winter day and crusty, slightly stale bread!!! You gotta #makethis !!! This recipes makes 3 to 4 bowls depending on how big your bowls are!! Ingredients
28oz can of san Marzano peeled tomatoes
1 1/2 to 2 cups of tomato puree
1 1/2 cup of vegan protein broth or reg veggie stock
2 cups of spinach
3 roasted tomatoes in olive oil
3 TBS of nutritional yeast
1/4 olive oil
Oil for cooking
Salt to taste
Pepper to taste
Approx 10 basil leaves minced
1 TBS of red chill flakes
1 TBS garlic powder
1 TBS parsley dried
1 TBS basil dried
1/2 can of 13.5 oz unsweetened coconut milk
Crusty bread (optional)
1. Start by making your spinach roasted tomato sauce by adding spinach, roasted red peppers, 1/4 cup olive oil and nutritional yeast, salt and pepper and a splash of water to a blender. Blend to smooth. Set aside
2. Add oil to large spot. Heat to medium. Add spices and basil. Let cook for 1 minute while stirring
3. Add tomatoes, vegan broth, tomato sauce and spinach sauce. And let simmer for 10 minutes.
4. Now add coconut milk, salt and pepper for taste. Turn heat on low.
5. Take potato smasher and gently squish tomatoes all together. You can also blend soup if you want a smoothier consistency. (I personally it to be more hearty) Add more water or vegan broth for desired consistency.
6. Simmer on low for 5 minutes
7. Serve with coconut milk on top , garnish with red chili flakes and crusty bread!
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