This is definitely healthy comfort food. I’m trying to get into soups again because they’re so easy and you can make a lot at once, so I turned to this family favorite. Every time I have it, it’s like the first time. I can never believe how yummy it is despite making it on plenty of opportunities. The chickpeas add a wonderful thickness and meatiness, and the coconut milk will have even you questioning whether there’s really dairy in there. Serve with some crusty whole grain bread, with a dollop of my vegan sour cream, with my favorite ever Caesar salad, or on its own, but whatever you do – don’t pass up this serious crowd pleaser!
Creamy Dreamy Vegan Tomato Soup
The coconut milk and chickpeas in this hearty, comforting soup will fool even the most avid dairy lovers.
Ingredients
- 1 very large yellow onion chopped
- 8 frozen crushed garlic cubes or 8 cloves garlic peeled
- 2 tablespoons balsamic vinegar
- 2 28- oz can of diced tomatoes
- 2 cans or 4 cups cooked chickpeas, drained and rinsed
- 1 can coconut milk
- 2 cups unsweetened nondairy milk
- 6 cups water
- Salt and pepper to taste
Instructions
- Sautee 3/4 of your chopped onions in your soup pot until caramelized.
- Add the rest of your ingredients to the pot.
- Bring to a boil, then simmer for 15-30 minutes.
- Blend until VERY creamy, then enjoy!
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This was absolutely delicious! Can’t wait to have it again!
Than you so much!