Tomato Soup
Method
Char your tomatoes and garlic cloves either right on the stove, as I did, or in the oven using the broil. Make sure you get a black skin and soft tomato meat.
Peel both tomatoes and garlic.
Transfer them to the food processor and make a consistent liquid.
Warm up the olive oil in a pot.
Stir in the basil for a minute.
Add the liquidized tomato and garlic to the pot and bring it to boil.
Turn the heat down to medium and let it simmer for about 5 minutes uncovered.
Add in red pepper flakes, salt, and coconut milk.
Let it simmer for another 5 minutes uncovered to thicken a little stirring occasionally.
Serve and garnish with some spring onion on top.
Happy Cooking!
August-September on the east coast is the best time of the year for fresh farm tomatoes and garlic to make tasty dishes. This vegan tomato soup is creamy with a hint of heat that makes a perfect hearty soup for a cool fall day!
Prep. Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Ingredients (Serves 2-3)
Roma tomatoes, 3lb (may use any type of tomatoes, I like Roma tomatoes for this recipe because they are not as acidic as other types.)
Garlic, 2 Cloves
Dried basil, 1 tsp
Red pepper flakes, ¼ tsp
Coconut milk, 2 cups
Salt to taste
Spring onions for garnish, chopped (optional)
