Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Best Cooking Tips
- Use ripe, fresh tomatoes for the best natural sweetness and depth of flavor.
- Simmer the soup gently to allow the flavors to meld without breaking down the herbs too much.
- Blend the soup until smooth for a creamy texture without needing cream or milk.
Ingredients 0/14
What Makes This Dish So Tasty
Step 1
Heat some coconut oil in a pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Then, mix in the tomato paste and garlic, cooking for another couple of minutes until you can really smell the garlic.
Step 2
Sprinkle the flour over the onion mixture and stir it in well. Pour in the vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and toss in a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently for about 20 minutes, until the tomatoes have completely softened.
Step 3
Once the soup is done simmering, turn off the heat and fish out the bay leaf. Carefully transfer the soup to a blender. Start by pulsing a few times to get everything moving, then blend until smooth. Pour the pureed soup back into the pot and set it over medium-low heat.
Step 4
Stir in the coconut milk until the soup is nicely combined and warmed through. Taste and add sea salt to your liking. Serve it up with a few fresh basil leaves on top for a little extra flavor and color.
