If you don’t have it already, Chef Chloe Coscarelli’s Vegan Italian Kitchen cookbook is a MUST HAVE. All of the recipes I’ve tried from the cookbook are stellar – and I have made this soup three times in the past two and a half weeks! I made it twice with canned tomatoes and once with frozen home-grown tomatoes. All three times, it was amazing! I used an immersion blender instead of a regular one, for easier clean-up. Once you try this recipe, you’ll never buy canned tomato soup again. (If you don’t like spicy food, just omit the crushed red pepper.)
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons sea salt
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 28 oz. can fire-roasted tomatoes
- 3 cups vegetable broth
- 1 cup canned coconut milk
- 2 tablespoons brown sugar
- chopped fresh basil
- In a large pot, heat the oil over medium heat and sauté the onion until soft.
- Add the garlic, salt, Italian seasoning, and crushed red pepper.
- Cook for 1-2 minutes, until fragrant.
- Add the tomatoes and vegetable broth and bring to a boil.
- Reduce the heat and use an immersion blender to puree the soup until smooth. (Be very careful!!)
- Stir in the coconut milk and brown sugar, slowly bringing the temperature back up for serving.
- Spoon into bowls and top with croutons and fresh chopped basil.
You can use store-bought croutons, or you can easily make your own. To make the ones pictured above, I cut sesame sunflower bread slices (5 of them) into one-inch cubes, tossed them with olive oil, salt, pepper, garlic powder, and Italian seasoning, and baked them at 400 degrees until crispy. Delish!