Vegan Creamy Tomato Soup

Vegan Creamy Tomato Soup


2 tbsp. Organic Virgin Coconut Oil
2 Medium Organic Sweet Onions, sliced thinly
6 cloves organic garlic,
3 containers – 28 oz. (3 1/2 cups ea.) organic Whole Peeled Plum Tomatoes (I use Muir Glen Organic)
1 can organic Light Coconut Milk
2 tbsp. Organic Raw Honey
½ tsp. Crushed Red Chili Pepper Flakes
½ tsp. cumin
½ tsp. coriander
1 tsp Sea Salt, (I use Real Salt All Natural)



Put coconut oil in pot and add sliced onions. Cook over med heat for about 30 minutes, stirring regularly, until they are brown and caramelized. After about 15 minutes of cooking onions, add smashed garlic cloves and continue cooking with onions until caramelized. Add the rest of the ingredients and bring to a boil. Reduce to a very low boil and cook for 20 minutes. Blend in batches or use an immersion blender to blend soup to a very smooth consistency. Simmer for another 10 minutes. Enjoy!


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