Vegan Spicy Tomato Coconut Soup


Vegan Spicy Tomato Coconut Soup


1 can (28 ounces)
whole peeled tomatoes
6 cloves
garlic, peeled
2 cups or 1 large
onion, chopped
½ teaspoon
crushed red pepper flakes
1 teaspoon
dried oregano
2 tablespoons
tomato paste
3 cups
organic low sodium vegetable broth
1 cup
canned unsweetened coconut milk
1 bay leaf
bay leaf
2 cups
fresh basil leaves
1 teaspoon
chopped thyme leaves
⅛ teaspoon or to taste
Kosher salt
⅛ teaspoon or to taste
freshly ground pepper

Kalisa Marie shares a healthy, grown up version of everyone's favorite classic tomato soup!

  1. Preheat the oven to 425 degrees.
  2. Pour entire contents of the can of tomatoes onto a 13x9 baking dish and crush with your hands.
  3. Sprinkle garlic on top, drizzle 3 tablespoons of coconut oil, and season with salt and pepper.
  4. Roast 35 minutes, stirring halfway through.
  5. Meanwhile, heat 2 tablespoons of coconut oil in a heavy bottomed pot over medium high heat.
  6. Add onion, crushed red pepper and oregano, and season with salt and pepper.
  7. Cook, stirring, for about 5 minutes. Reduce the heat to medium low and cook for an additional 25 minutes, covered, stirring occasionally.
  8. Raise the heat back to medium high, add the tomato paste and stir, cooking about 2 minutes.
  9. Add the broth, coconut milk, bay leaf, basil, thyme and roasted tomato mixture. Stir to combine. Bring almost to a boil, reduce to a simmer and cook 20 - 25 minutes, stirring occasionally.
  10. Remove the bay leaf and, in batches, carefully puree soup in a blender until very smooth. Be sure to vent the lid--so steam can escape--and cover with a towel.
  11. Taste and adjust seasoning, if necessary. Serve with a drizzle of coconut oil and fresh basil.