We’ve had a couple of cold weekends in Pittsburgh lately, so I decided to throw together some tomato soup out of two cans of plain tomato sauce I had in my pantry (which is actually just my dining room floor…college kitchens are tiny!). In my pre-vegan days, I would have let heavy whipping cream give this tomato soup it’s comforting creaminess, but I veganized it with some full fat coconut milk and added thickness by blending it with carrots and potatoes. I wouldn’t skip the the Herbs de Provence, they really elevate the flavor, adding an air of French sophistication (maybe?)
- olive oil
- 3 large cloves of minced garlic
- 1 chopped carrot
- 1 small chopped onion
- 2 t Herbs de Provence
- 1 t basil pesto
- ½ t nutmeg
- a pinch of red pepper flakes
- 2 c vegetable broth
- 1 medium chopped potato
- 23 oz (for me, one small can and one regular-sized can) of plain tomato sauce
- 4 T full fat coconut milk
- salt and pepper to taste (wait until the end to add)
- Coat a medium saucepan with olive oil and sauté garlic on medium heat until fragrant. Add the onion and carrots and turn heat to low.
- Add the spices and combine, and cook until the onions are translucent.
- Add the vegetable broth, potatoes, and tomato sauce. Turn the heat to medium, and wait until the soup starts gently bubbling and potatoes are tender (for me this was conveniently the same time). Take the soup off of the heat and allow it to cool down a bit.
- Put the soup in a food processor or blender and blend until smooth. Pour it back into the saucepan and heat on low.
- Slowly add the coconut milk while stirring the soup. Add salt and pepper to taste, and serve!