Vegan Tomato Soup

Nothing beats a bowl of rich, creamy Tomato Soup on a cold day. Get that deep, slow-simmered taste without the long wait.

PREP TIME 10 mins

COOK TIME 35 mins

SERVES 2

HEAT LEVEL

INGREDIENTS

1. Sauté aromatics: Heat 1 tablespoon oil in large pot over medium heat. Cook onion 5-7 minutes until soft, then add garlic and cook 1-2 minutes.  
2. Build flavor: Stir in tomato paste and gochugaru, cook 1 minute until fragrant.  
3. Simmer: Add tomato puree, water, sugar, and Yondu. Partially cover and simmer 20-25 minutes, stirring occasionally.  
4. Blend: Using immersion blender, blend until smooth. (Or transfer to regular blender in batches after cooling slightly.)  
5. Finish: Add coconut milk and remaining 1 tablespoon oil. Blend until emulsified and bright red.  
Serve: Garnish with fresh herbs (optional) and serve with your favorite sides.

Sauté aromatics: Heat 1 tablespoon oil in large pot over medium heat. Cook onion 5-7 minutes until soft, then add garlic and cook 1-2 minutes.  
Build flavor: Stir in tomato paste and gochugaru, cook 1 minute until fragrant.  
Simmer: Add tomato puree, water, sugar, and Yondu. Partially cover and simmer 20-25 minutes, stirring occasionally.  
Blend: Using immersion blender, blend until smooth. (Or transfer to regular blender in batches after cooling slightly.)  
Finish: Add coconut milk and remaining 1 tablespoon oil. Blend until emulsified and bright red.  
Serve: Garnish with fresh herbs (optional) and serve with your favorite sides.