Vegan Tomato Basil Soup
Ingredients
- 8-9 roma tomatoes
- 2 cups cherry tomatoes
- 1 yellow onion
- 5-6 cloves garlic
- 1/4 cup chopped carrots
- 4 oz @califiafarms unsweetened almond milk
- 1/2 can full fat coconut milk
- 1 tablespoon balsamic vinegar
- 4 cups vegetable broth
- 1 bundle basil
- 1 tablespoon tomato paste
- salt and pepper to taste
- olive oil
Preparation
Heat the oven to 400 degrees. In a baking tray with parchment or an oven-proof pan, roast the tomatoes, onion, and garlic with olive oil and salt and pepper for 30-45 minutes.
Next, add the roasted mixture to a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste, and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.
Next, blend the soup mixture in a blender or with a hand-blender. After it’s blended, add the creamy coconut milk, adjust with salt and pepper, stir well, and serve.
