Creamy Vegan Tomato Soup with a Kick

This creamy vegan tomato soup is the perfect comfort food. Made with fresh tomatoes, herbs, and spices, it has a rich and tangy flavor. It's also dairy-free, making it a great option for those with dietary restrictions. Serve it with a crusty bread or a side salad for a satisfying meal.

Ingredients

• 2 pounds fresh tomatoes
• 1 onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup canned coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the tomatoes into quarters and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
3. While the tomatoes are roasting, chop the onion and garlic.
4. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent.
5. Add the roasted tomatoes, vegetable broth, coconut milk, tomato paste, basil, oregano, and red pepper flakes to the pot. Stir well to combine and bring to a simmer.
6. Reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld together.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth. Season with additional salt and pepper as needed.
8. Serve hot and garnish with fresh basil leaves, if desired.

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