Vegan tomato soup with fresh tomatoes
The vegan tomato soup with fresh tomatoes and coconut milk tastes heavenly creamy, fruity and delicious. In addition, it is healthy, filling and very easy to make with this recipe.
Servings 4
Ingredients
- 1 kg tomatoes
- 2 onions medium size
- 3 cloves of garlic
- 150 ml canned coconut milk
- 200 ml vegetable broth
- 1/2 bunch parsley
- 1 tsp paprika powder
- salt
- black pepper
- vegetable oil for frying
for serving (alternative)
- coconut milk
- fresh parsley
- croutons
Instructions
- Remove the stalk from tomatoes, cut them into small cubes and put them in a bowl with the juice that comes out.
- Peel onions and garlic and chop them finely.
- Chop parsley finely.
- Put some vegetable oil in a saucepan and fry the chopped onions and garlic until translucent.
- Add paprika powder and fry, stirring constantly, for about 1 minute.
- Add the diced tomatoes with juice and cook, stirring occasionally, for about 5 minutes.
- Pour in vegetable broth, add the chopped parsley and stir. Bring the tomato mixture to a boil and simmer without a lid for about 10 minutes until the tomato pieces are well cooked, seasoning with salt and black pepper.
- Pour in coconut milk, stir, bring the tomato mixture to a brief bubbling boil and remove from heat.
- Carefully puree the hot tomato mixture finely with a hand blender, adding salt and spices to taste if necessary.
- Serve the tomato soup with a blob of coconut milk, with fresh parsley and with croutons, according to taste.
Notes
- Use very ripe, juicy and fragrant tomatoes.
- Instead of parsley, you can use basil.
- Flavor the soup with spices of your choice.
- To make your tomato soup the consistency you want, adjust the amount of vegetable broth as desired.
- Note the detailed tips and tricks for making the creamy vegan tomato soup with fresh tomatoes at the top of the post.