Vegan tomato basil soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, sauté garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add vegetable stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes. To finish, reduce the heat to low and stir in coconut cream and basil. Serve topped with dairy-free parmesan “cheese”

Step 2

3 cloves of garlic, minced

Step 3

2 tablespoons of olive oil

Step 4

2 - 14 oz. cans crushed tomatoes

Step 5

1 - 14 oz. can whole tomatoes

Step 6

2 cups of vegetable stock

Step 7

1 tsp sea salt

Step 8

1 tsp coconut sugar

Step 9

1/2 tsp fresh ground black pepper

Step 10

1/4 cup of coconut milk/cream (from can)

Step 11

3 tablespoons of fresh basil, julienned

Step 12

Dairy-free/soy-free parmesan “cheese” (optional)

Step 13

In a saucepan, sauté garlic in olive oil on medium heat for 1 minute - being careful not to

Step 14

burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time,

Step 15

squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as

Step 16

well. Add vegetable stock, salt, pepper and sugar. Cook the soup on medium at a simmer

Step 17

for 10 minutes. To finish, reduce the heat to low and stir in coconut cream and basil.

Step 18

Serve topped with dairy-free parmesan “cheese