COCONUT CREAM OF TOMATO SOUP RECIPE

PREP TIME | 10 MINS
COOK TIME | 45 MINS
TOTAL TIME | 55 MINS 

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil, plus more for garnishing
  • 4 cloves garlic, minced
  • 1 medium red onion, quartered 
  • 3 roma tomatoes, quartered 
  • 1 head cauliflower, quartered 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil 
  • dash of red pepper flakes (optional)
  • 1/2 teaspoon sea salt, more or less to taste
  • 3 tablespoons nutritional yeast flakes
  • 1/2 to 1 cup water (if needed to thin soup)
  • 1 cup coconut milk

INSTRUCTIONS 

  1. Add water, cauliflower, & salt large stock pot and heat over medium heat until tender 15 mins .
  2. Add garlic, tomato, herbs, and onion into a roasting pan. Cook for 15-20 minutes 375 degrees  until tender and golden brown.
  3. Turn off heat and purée mixture, add coconut milk. With an immersion blender for 5 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor (return soup to pan once done blending).
  4. Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water or coconut milk and whisk into soup.
  5. Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.
julia chebotar