Vegan Creamy Tomato Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh tomatoes (6 cups, chopped (about 10 medium tomatoes))
• Vegetable broth (3 cups)
• Coconut milk (1 can (13.5 oz))
• Tomato paste (2 tablespoons)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Fresh basil leaves (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Add the chopped tomatoes and cook for another 5 minutes, until they start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to develop.
5. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be cautious with the hot liquid; blend in batches if necessary.
6. Return the soup to the pot and stir in the coconut milk, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for another 5 minutes to allow the flavors to meld together.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh basil leaves for an aromatic finish.