Vegan Quick Cream of Tomato
From The Kitchen Of: Deb Harrell, ND Coconut milk adds a richness and depth of flavor that makes this vegan cream of tomato recipe taste like a gourmet version of ordinary cream of tomato soup.
Author: Deb Harrell, ND
- 1 large onion
- 2 cloves of garlic
- 1 can of tomatoes
- 1 can coconut milk
- Herbs, sea salt & pepper
- Lightly sauté onions & garlic in pan with a little water.
- Add tomatoes, herbs & salt & cook till hot.
- Spoon some of the soup into a blender or vitamix, add coconut milk and blend till smooth.
- Place back in pot and simmer until ready to eat.