Hope you all had a happy new year! 2016 is going to be a great year, we can feel it. We’re starting it off with this delicious, simple tomato soup. It’s easy, it’s #vegan, and it’s the perfect remedy for all of the over-indulging we did over the holidays #oops #notsorry #itwasworthit #veganfoodshare #vegansofinstagram #happynewyear #2016

2 tbs coconut oil
1 large yellow onion, chopped
2 cloves of garlic, minced
1/2 tsp dried parsley
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes (optional)
1 1/2 cups of New Barn Organic Unsweetened Almondmilk
1 cup of vegetable broth
2 28oz cans of whole peeled tomatoes
2 tbs balsamic vinegar


  1. Place the coconut oil, onion, garlic, parsley, basil, and red pepper flakes (optional) into a large pot over medium heat. Cook until tender (about 7 minutes) stirring constantly.
  2. Add the almond milk, vegetable broth, tomatoes, and balsamic vinegar into the pot. Stir and simmer for 15 minutes.
  3. Remove the pot from the heat and use an immersion blender to puree the soup. (this step can be done in a blender too, we recommend doing it in several small batches)
  4. Salt and pepper to taste.