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Vegan Tomato Soup

Prep Time:

15 minutes

Cook Time:

30 minutes


12 Servings

About the Recipe

This vegan soup is so smooth and tasty that people would think it was made with cream. The key is full fat coconut milk to create that creamy taste and add a lovely sweetness to the tomato and roasted peppers.


- 2 x 500ml tins of tomato puree

- 4 x 250ml cans of full fat coconut milk

- 1 bag of fresh plum tomatoes 

- 4 large red peppers

- 1 bushel of fresh basil

- 2 large onions

- 1 bulb of garlic

- 2 vegetable stock cubes

- 1 tsp cayenne pepper

- balsamic glaze

- salt and pepper


This recipe will feed 10/12 people, for a smaller quantity simply halve the ingredients.

Add your tins of tomatoes, a glass of white wine and 3 of the 4 tins of coconut milk to a large saucepan and add the stock cubes, dried Italian herbs and I like to add a teaspoon of cayenne pepper just to give a bit of warmth to the soup. This will form the base of your soup. Chop your peppers and tomatoes in to large chunks and place in a baking tray, drizzle with olive oil and roast in the oven for 20 minutes, this will add a sweetness to them. Dice the onions and finely chop the garlic and fry until golden brown. Add the tomatoes, peppers, onions, garlic and basil to a blender (save some fresh leaves of basil to dress the soup when ready to serve). Add the mix from the blender to the saucepan and boil on a low heat stirring gently. 

With the remaining tin of coconut milk scoop off the thick coconut from the top of the tin and a little bit of the liquid and put in a squeezy sauce bottle, you will use this to dress the top of the soup and give it that really creamy look. Finish the soup with a squiggle of coconut cream, sprinkle of italian herbs, a fresh basil leaf and cayenne pepper. Serve with crusty toasted bread on the side :)

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