Vegan Tomato Basil Soup Recipe

About this recipe

A comforting and flavorful vegan tomato soup, perfect for dinner. This dish combines fresh tomatoes, aromatic basil, and creamy coconut yogurt for a satisfying plant-based meal.

Ingredients

• 1 Kg Tomatoes 1kg
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 830G Turkish Tomato Paste, 830G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400G Cocos Organic Mixed Berry Coconut Yoghurt
• 50G Picard Chopped Flat Parsley
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Cut 6 fresh tomatoes into wedges and place them in a 1 1/2-quart saucepan along with 1 chopped celery stalk, 1 chopped onion, 2 cups vegetable broth, 1 tablespoon tomato paste, 1/2 teaspoon parsley, 1/4 teaspoon pepper, and 1/2 teaspoon salt.
2. 2. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
3. 3. Once cooked, strain the soup through a fine mesh sieve to remove tomato skins and seeds, pressing down with a spoon to extract as much liquid as possible.
4. 4. Return the strained soup to the saucepan and adjust the seasoning with additional salt or pepper if needed.
5. 5. Serve the soup hot, garnished with a dollop of 1/2 cup coconut yogurt for a creamy finish.