Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 3 large cloves garlic
- 500g cherry tomatoes
- 400g jar roasted red peppers
- 2 tsp red wine vinegar
- 1 tsp oregano
- 3 tbsp chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp chilli flakes
- 3 bay leaves
- 1.5 cups vegetable stock
- 2 tbsp nutritional yeast
- 1 can Nature’s Charm All Natural Coconut Milk
Instructions
- Peel and dice onion. Peel and mince garlic. In a large pot, heat oil on medium and sauté until onions are translucent and garlic is fragrant, about 2-3 mins.
- Add whole cherry tomatoes, roasted red peppers, red wine vinegar, oregano, basil, salt, and chilli flakes, and cook for 5-10 minutes until tomatoes are softened. (If using red lentils, add now as well).
- Add vegetable stock and bay leaves and bring to gentle boil. Cook, partially covered, for 10-12 minutes.
- Remove from heat and transfer to a blender, removing the bay leaves first and setting aside. Blend until smooth.
- Pour the soup back into the pot and stir in all natural coconut milk, nutritional yeast, and the previously set aside bay leaves.
- Bring back to a gentle boil and cook until thickened to your liking, about 15-20 minutes, stirring occasionally.
- Add salt and pepper to taste and serve up, garnishing with vegan sour cream or coconut yogurt, fresh basil leaves, and croutons.
Notes
To garnish:
Vegan sour cream or coconut yogurt
Small basil leaves
Croutons (homemade or store-bought)
