Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons non-dairy butter - you use this much for the roux to help make the soup thicker.
  • 1/2 cup white onion, diced
  • 1/2 cup carrot (- diced)
  • 3 cloves garlic (- finely diced)
  • 4 tablespoons flour
  • 32 ounces vegetable broth
  • 1 cup water
  • 1 tablespoon tomato paste
  • 28 ounces whole tomatoes (- large can)
  • 1 teaspoon dried basil
  • 1 cup potatoes (- yukon gold, peeled and cut bite size chunks)
  • 1 cup from a can of full fat coconut milk (usually about 17 to 22% fat)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
  • Add the garlic and saute a couple more minutes.
  • Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
  • Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.
  • Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
  • White this is cooking cover the potato pieces with water in a separate saucepan.
  • Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
  • When the tomato mixture is done remove from heat and let cool.
  • Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
  • Return the tomato soup to the pot by pouring it through a sieve.
  • Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.
  • Taste to see if you need more salt or pepper. They can always add a little at the table.