loveandlemons5.0
Vegan Creamy Sun Dried Tomato Soup
A healthy but delicious creamy tomato basil soup, made vegan with coconut milk & thickened with pine nuts. Gluten free. A simple recipe for winter dinners.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Heat the oil in a medium pot over medium heat. Add the shallots and garlic and some salt & pepper and cook until the shallots are translucent, about ⏱️ 4 minutes.
2
Add the wine, stir, and let the wine cook out for another few minutes. Add the broth, coconut milk, and sun dried tomatoes and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for ⏱️ 30 minutes or so.
coconut milk (I used full fat), plus more if needed at the end1 cupPinch of dried oreganoRed pepper flakes
3
Remove from heat, add a handful of basil and blend the soup until smooth, ideally in a Vitamix or similar.
4
Taste and add the balsamic, maple syrup or sugar, and pine nuts, if using. Give the blender just a few pulses. Taste and adjust seasonings. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.
coconut milk (I used full fat), plus more if needed at the end1 cupRed pepper flakes
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