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
- 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.
- Add the almond milk, vegetable broth, tomatoes, and balsamic vinegar into the pot. Stir and simmer for 15 minutes.
- 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)
- Salt and pepper to taste.