Ingredients:
Directions:
RECIPE: www.acleanbake.com
Source: A Clean Bake
http://acleanbake.com/vegan-cream-of-tomato-soup/
- 2 Tablespoons extra virgin olive oil
- 1 cup thinly sliced sweet onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 4-5 cups crushed tomatoes
- 1 can (15 ounces or 1 3/4 cups) coconut milk
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Directions:
- In a large stockpot, head the oil and sauté the onions on medium high heat until translucent.
- Add the spices and fry until fragrant.
- Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
- Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference.
- Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.
RECIPE: www.acleanbake.com
Source: A Clean Bake
http://acleanbake.com/vegan-cream-of-tomato-soup/