Serves 4 – 6; double if desired
This tasty recipe was inspired by Monique of ambitiouskitchen.com/vegan-tomato-soup/ Thank you, Monique! Combining canned tomatoes and lite coconut milk this delicious tomato soup hits the spot for richness and depth of flavor. Serve any time you want the nourishing warmth of this family favorite. Wonderful served with toasty bread or crackers.
Caramelize the onions by adding them to a large dry pan, over medium heat. Add a couple of pinches of salt and stir to coat. Cook the onions, stirring occasionally, adding a tablespoon at a time of broth to prevent sticking, and to deglaze the pan. Cook for 5-10 minutes, stirring in more broth as necessary, until the onions are caramelized and have turned golden brown. Be careful not to burn them–turn down heat a bit if necessary. When onions are caramelized, stir in the garlic, and cook about 2 minutes, until the garlic is fragrant—don’t let it brown or it will get bitter.
Add tomatoes to the pot, using a spoon to break up the tomatoes a bit. Add the coconut milk, Italian seasoning, salt, and lots of pepper. Cover and simmer for 5-8 minutes.
Carefully transfer the mixture to a high-powered blender in batches. Be careful to vent the blender cover enough to prevent a build-up of heat and steam, which could blow the cover off and burn you. An immersion blender may be used, but will not offer as smooth a finished soup.
Transfer all the blended soup back to the pot and simmer for 5-10 more minutes. Taste and adjust seasonings as desired. Serve soup in warm bowls. For garnish add a few bay leaves and drizzle with coconut milk if desired. Serve with your favorite soup accompaniment.