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Vegan Creamy Tomato Soup

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Ingredients
  

  • 1 28- oz can San Marzano Tomatoes
  • 1 6- oz can tomato paste
  • 1 can full-fat coconut milk
  • 2-3 garlic cloves chopped
  • 1 small onion chopped
  • 2 tbsp olive oil
  • 1 cup vegetable stock more if desired
  • salt & pepper
  • red pepper flakes fresh basil, parsley, grated parm cheese (optional toppings)

Instructions
 

  • Heat oil in a large stock pan, then add in onion and saute for a few minutes.      Add in garlic, be sure not to burn.
  • Add in tomato paste and break up a bit. Pour in full can of tomatoes, breaking up tomatoes with back of a wooden spoon a bit.
  • Pour in vegetable stock and bring to a low boil. Then add the can of coconut milk. Stirring occasionally.
  • Sprinkle salt and pepper and any other desired seasonings (I love to use Trader Joe's 21 Seasoning Salute)
  • Remove from heat and blend with either immersion blender or in batches in a regular blender.
  • Top with fresh herbs, grated parm, crouton, whatever you desire and enjoy!
  • Keep in the fridge for a few days or freeze.