Tomato soup is one of those classic comfort foods that always elicits warm childhood memories for me. But as when I transitioned to a plant-based diet, I realized this comforting dish wasn't all that great for you. Usually (albeit surprisingly) packed with dairy, sugar, and a ton of sodium. So what's a soup lover to do? Make a creamy plant-based tomato soup, instead. This recipes uses no oil, no milk, and is only 8 ingredients, many of which you probably already have in your pantry.
1 can organic no-salt added crushed tomatoes
1 can organic lite coconut milk
1 onion, chopped
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/2 tsp chili powder
1 cup of baby spinach
1. Saute garlic and onion with a little bit of water for 10 minutes, until onions are browned and soft.
2. Add spices and cook for another minute.
3. Add tomatoes and bring to a boil then simmer for 5 minutes.
4. Add coconut milk and simmer for 5 more minutes then toss in spinach and stir until it's wilted (about 1 minute).
TIP: if you want to make this recipe in half the time, omit onions.
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By Ali Donahue
Our go-to recipes featuring the frozen foods and plant-based pantry staples you've got on hand.