Vegan Sweet Spicy Tomato Soup Recipe

Name: Vegan Sweet Spicy Tomato Soup
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Fusion
Ingredients: 2.5 Kg Austin Whole Peeled Tomato; 50 g Basil; 90 g Epigamia Coconut Milk Blend Yogurt Jaggery Dairy Free; 500Ml Pietro Coricelli Aceto Balsamic Vinegar; 1 ltr Klf Coconad 100% Pure Coconut Oil; 1 kg Whole Farm Grocery Sugar (Packet); 80 g Urban Platter Cayenne Pepper Powder; 100 g Catch Sprinklers - Iodized Table Salt

Fusion cuisine

About this recipe

A deliciously sweet and spicy tomato soup made with roasted Roma tomatoes, a hint of balsamic vinegar, and creamy coconut yogurt. Perfect for a cozy vegan dinner.

Ingredients

2.5 Kg Austin Whole Peeled Tomato
50 g Basil
90 g Epigamia Coconut Milk Blend Yogurt Jaggery Dairy Free
500Ml Pietro Coricelli Aceto Balsamic Vinegar
1 ltr Klf Coconad 100% Pure Coconut Oil
1 kg Whole Farm Grocery Sugar (Packet)
80 g Urban Platter Cayenne Pepper Powder
100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. Preheat your oven to 450°F (230°C).
2. Dice the Roma tomatoes and spread them evenly on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of coconut oil and 1 1/2 tablespoons of balsamic vinegar, then sprinkle with 1 teaspoon of sugar. Roast in the oven for 20 minutes until the tomatoes are soft and slightly caramelized.
3. In a blender or food processor, combine the roasted tomatoes, 1 cup of water, 1/4 teaspoon of red cayenne pepper, 1 teaspoon of salt, and 1 tablespoon of fresh basil. Blend until smooth.
4. Transfer the blended soup to a pot and heat over medium heat for 5-7 minutes, stirring occasionally.
5. Serve the soup warm, topped with a dollop of coconut yogurt and additional fresh basil if desired.