Smart Corner

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.