Vegan Tomato Basil Soup
Article posted in: Lunch
When the chill of fall sets in, there’s nothing quite as comforting as a warm bowl of soup. Our Vegan Tomato Basil Soup is the perfect remedy to cold, dreary days, offering a delightful blend of flavors that will warm you from the inside out. Imagine juicy, ripe tomatoes simmered to perfection with aromatic spices and creamy coconut milk, creating a rich, velvety texture that’s as satisfying as it is delicious.
This soup isn’t just a feast for the taste buds; it’s also a treat for the senses. The vibrant red of the tomatoes and the fresh green of the basil make each bowl a visual delight, while the fragrant aroma fills your kitchen with an inviting warmth. The combination of flavors is a harmonious symphony, with the natural sweetness of the tomatoes balanced by the earthiness of basil and the subtle creaminess of coconut milk.
Perfect for enjoying with your favorite Jenny Craig lunch or dinner, this recipe makes three generous one-cup servings, allowing you to enjoy a bowl now and save the rest for later. It’s an ideal dish for meal prepping, ensuring you have a comforting and nutritious option ready whenever you need it. Pair it with a slice of crusty bread or a simple salad for a complete, satisfying meal.
So, gather your ingredients and get ready to create a bowl of deliciousness that’s perfect for a cold winter’s day. Warm up with our Vegan Tomato Basil Soup and let its cozy flavors envelop you in a comforting embrace.
Vegan Tomato Basil Soup
Servings: 3 (1 serving = 1 cup)
Food Category: 2 Fat, 2 ½ Vegetable
Ingredients:
- 1 Tbsp. olive oil
- 1 small red onion, diced
- 1 can (28 oz.) whole peeled tomatoes
- 1 cup water
- Kosher salt, to taste
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- ½ tsp. black pepper
- ¹⁄₃ cup light coconut milk
Directions:
- 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 8-10 minutes.
- Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
- Return soup to pot. Stir in coconut milk and black pepper.
