Creamy tomato soup with pasta (vegan, GF option, easy)
Creamy tomato soup paired with pasta gives the best of both worlds. This delicious vegan dinner is ready in 30 minutes!
Ingredients
Tomato soup
- 1 large onion | 250g; diced
- 3 cloves garlic | minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp tomato paste | 30g; the concentrated kind
- 4 large ripe tomatoes | 800g (or one 28-oz can); chopped
- 1/2 cup water | 120g
- 3/4 tsp sea salt | or to taste
- 1/2 tsp black pepper | or to taste
- 1/2 tsp red chili flakes | optional; or to taste
- 2 tsp sugar | optional; or to taste
- 1/3 cup full-fat coconut milk | 80g*
- 3 tbsp vegan mayonnaise | 45g*; I used Primal Kitchen
To serve (optional)
- 1 1/2 cups cooked kidney beans | 250g (or one 14-oz can, drained); or other cooked beans of your choice
- 8 oz dry pasta of choice | 225g; use GF if needed; cooked according to package directions
Instructions
- In a large pot, heat some oil (or water) and sauté the onion for 5 minutes.
- Add in garlic, spices, and tomato paste. Incorporate well and fry for 5 minutes. Once fragrant, add in tomatoes and water, then bring to a boil over high heat.
- Cover the pot, then reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally and crushing the tomatoes with the back of your spatula.
- Taste the soup and season with salt, black pepper, red chili flakes, and sugar to taste, then transfer to a blender with the coconut milk and vegan mayonnaise (or more coconut milk, or cashews -- see notes below).
- Blend the soup mixture until very smooth and creamy. If desired, adjust the seasonings again. Serve with beans and pasta or toasted bread, grilled cheese, etc. Enjoy!
Notes
*You may also use 1 cup full-fat coconut milk (instead of the 1/3 cup coconut milk + 3 tbsp mayonnaise). Alternatively, use cashew cream: soak 1/2 cup raw cashews in water for 30 minutes, then blend with 1/4 cup water until very smooth and creamy.