Creamy Vegan Tomato Soup

 

ategory:

Soup

Vegan

Vegetarian

Ingredients:

• 2 cups of diced tomatoes
• 1 cup of coconut milk
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of dried basil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of lemon juice
• 1/4 cup of fresh basil leaves for garnish

Kitchen Tools Needed:

• Pot
• Immersion blender
• Chopping board
• Knife
• Measuring cups
• Spoon

Instructions:

• Heat olive oil in a pot over medium heat.
• Add chopped onion and minced garlic, sauté until translucent.
• Stir in diced tomatoes, dried basil, salt, and black pepper, cook for 5 minutes.
• Pour in coconut milk and bring to a simmer, cook for another 5 minutes.
• Use an immersion blender to blend the soup until smooth.
• Stir in lemon juice and adjust seasoning if necessary.
• Serve hot, garnished with fresh basil leaves.

Macros:

• Total Calories: 245kcal
• Carbs: 20g
• Proteins: 5g
• Fats: 15g