Creamy Vegan Tomato Soup
from highcarbhannah.co
1 28 oz can diced tomatoes
1/2 yellow onion, chopped
4 garlic cloves, minced
1 cup vegetable broth
1/2 cup full fat coconut milk
1 tbsp honey
1 tbsp Italian seasoning
1 tbsp dried basil
1/2 tsp ground cayenne (optional)
2 carrots, chopped
1 medium zucchini, chopped
Fresh basil for topping
Place a saucepan over medium heat and add a few tablespoons of water or coconut oil to the pan. Add in your minced garlic and onions and saute for 5 minutes.
Add in the rest of your ingredients (except the coconut milk) and bring to a boil. Once boiling reduce the heat to a simmer, cover and cook for 15 minutes.
When the soup is done, add in your coconut milk and pulverize in a blender.
