11 g Carbs per serving
This easy vegan tomato soup is the perfect appetizer. It’s ready in 30 minutes! Lightly adapted from Chowhound.
Author: Lisa Lin
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Yield: Serves 4
1 tablespoon olive oil
1 small red onion, diced
28-ounce (800g) can of whole peeled tomoates
1 cup (240ml) water
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika (regular sweet paprika works, too)
kosher salt to taste
1/3 cup (80ml) light coconut milk
Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
Return soup to pot and stir in coconut milk.