Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil ((if oil-free, sub twice the amount in water, plus more as needed to prevent sticking))
  • 1 ½ cups diced yellow onion ((~1 large onion))
  • 1-2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 (28-ounce) can whole peeled San Marzano tomatoes, in juices
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup vegetable broth ((sub up to half with extra coconut milk for creamier soup))
  • 1 (14-ounce) can light coconut milk ((or sub full-fat for creamier soup))
  • 3/4 tsp each sea salt and black pepper
  • 1-2 Tbsp maple syrup
  • Vegan parmesan cheese
  • Freshly chopped basil
  • Croutons ((see notes for homemade // use gluten-free if needed))

Instruction

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
  • Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
  • Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
  • Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
  • Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
  • Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.