Creamy Dairy-Free Tomato Soup

Ingredients

• 800 g (2 cans) canned whole tomatoes
• 1 large onion, diced
• 4 garlic cloves
• 2 tbsp olive oil
• 480 ml vegetable broth
• 200 ml coconut milk
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried basil
• 1 to taste salt and black pepper

Steps

1. 1
   Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute more.
2. 2
   Add canned tomatoes, tomato paste, vegetable broth, sugar, and dried basil. Bring to a simmer and cook for 20 minutes.
3. 3
   Use an immersion blender to blend the soup until completely smooth.
4. 4
   Stir in coconut milk and heat gently for 3 to 5 minutes. Do not boil.
5. 5
   Season with salt and pepper. Serve with crusty bread or dairy-free croutons.