Sun Dried Tomato Soup
Creamy, tangy, and quick to prepare, this sun dried tomato soup is a vegan-friendly favorite that’s perfect with grilled cheese or fresh bread.
Equipment
- - Blender
- Saucepan
- Ladle
Ingredients
- - 28 oz crushed tomatoes
- - ¼ cup sun dried tomatoes chopped
- - 1 garlic clove minced
- - ¼ cup fresh basil or 4 tsp dried basil
- - 1 cup full-fat coconut milk
- - ½ cup water more as needed
- - Salt and pepper to taste
Instructions
- Add all ingredients to a blender and blend until smooth.
- Pour into a saucepan and simmer for 15 minutes over low heat.
- Adjust thickness and seasoning. Serve warm
Notes
- Use oil-packed sun dried tomatoes for easiest blending
- Heavy cream may replace coconut milk if preferred
- Add pasta or chickpeas for a heartier version
- Heavy cream may replace coconut milk if preferred
- Add pasta or chickpeas for a heartier version