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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