10 medium ripe tomatoes
3 cups water
½ cup + 2 Tbsp vegetarian tomato sauce (homemade or bought)
1 onions, chopped
3-4 garlic cloves, minced
¼ cup coconut milk
1 tsp salt
½ tsp sugar (optional)
Pepper to taste
Measuring cups and spoons
Fill a kettle with water and bring to the boil.
Using a small, sharp knife, cut an “X” into the bottom of each tomato and place into the empty soup pot.
Fill the pot with freshly boiled water to cover the tomatoes. Leave for 1-2 minutes, until the skin of the tomato starts to split.
Transfer the tomatoes into into a bowl of very cold water. Leave to stand for 1 minute, or until the tomatoes are comfortable to handle.
Peel the tomatoes with your hands, discarding the skin. Chop the peeled tomatoes and transfer to a prep bowl.
In a soup pot, Saute the chopped onion and minced garlic for 3-5 min
Add the chopped tomatoes, coconut milk, tomato sauce and optional spices and bring to a boil.
Reduce to simmer for 25 minutes.
Allow to cool down for at least 10 minutes.
Place in a blender and blend until smooth.
Serve with crusty fresh bread or toast.
Keywords: tomato, vegan, plant-based soup, creamy soup