Creamy Vegan Tomato and Cream Soup

Large pot; cutting board; knife; spoon/spatula for stirring

10 minutes

30 minutes

Vegan

vegan, tomato, cream soup, creamy, comforting

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

2 cups vegetable broth or stock

1 can (14.5 ounces) diced tomatoes with juice

1/2 cup coconut cream or full fat coconut milk

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the oregano and stir to combine. Pour in the vegetable broth or stock and bring to a boil.

Reduce the heat to low and add the diced tomatoes with juice. Simmer for 10 minutes.

Remove from heat and stir in the coconut cream or full fat coconut milk until combined. Season with salt and pepper to taste.

Calories – 250; Fat – 8g; Carbohydrates – 40g; Protein – 5g; Sodium – 400mg

This vegan Creamy Tomato and Cream Soup is a delicious, creamy, comforting soup that comes together in just 30 minutes! It’s made with simple ingredients like olive oil, onion, garlic, oregano, vegetable broth or stock, canned diced tomatoes with juice, coconut cream or full fat coconut milk – all simmered together for a delicious soup that’s perfect for a cozy night in!

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