Vegan Easy Creamy Tomato Soup

Vegan Easy Creamy Tomato Soup

by

READY IN
28 minutes
PREP TIME
8 minutes
COOKING TIME
20 minutes
SERVES
4 Servings

Print Recipe
INGREDIENTS TO GET READY
1 tbsp olive oil
1 small red onion, diced
800g tinned peeled plum tomatoes
250ml water
2 tbsp Geo Watkins Mushroom Ketchup
1 tsp dried oregano
1 tsp dried basil
1 tsp sweet paprika
Salt to taste
80ml light coconut milk
TO SERVE
Freshly ground black pepper
Basil leaves
Cashew cream
PUT IT TOGETHER
1. Heat your oil in a heavy-bottomed pot, over medium-low heat.
2. Once the pot is hot, add onions and cook for until the onions are soft. Stir often to keep the onions from burning.
3. Add your tomatoes, including the liquid, and 1 cup of water. Now. using the back of a wooden spoon, gently smash the tomatoes.
4. Next, add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil.
5. Now, add in your Geo Watkins Mushroom Ketchup.
6. 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.
7. Return soup to pot and stir in coconut milk.
8. Enjoy

Recipe Cuisine: Vegan

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