2-Ingredient Easy Vegan Tomato Soup
This easy vegan tomato soup uses just TWO main ingredients, plus a little salt and pepper. Made with crushed tomatoes and coconut milk, you'll be surprised at how delicious this simple recipe is. Dinner has never been easier!
Ingredients
- 1 28 oz can crushed tomatoes
- 1 13.5 oz can coconut milk unsweetened
- 2 tsp salt
- 1 tsp pepper
Instructions
- Heat a large saucepan over medium heat and add in all of the ingredients. Stir to combine.
- Bring to a simmer and reduce the heat to medium-low. Simmer for 10 minutes, stirring frequently. If the soup is too thick, add in a little water or vegetable broth one tablespoon at a time.
- Scoop out ⅔ of the liquid and add it to a blender. Only do this if your blender can handle hot liquids. If not, you can also blend the ingredients prior to cooking. Blend for about 15 seconds and then return the soup to the saucepan. Cook for another minute and adjust salt and pepper as needed. Divide the soup between two bowls and serve with salad, bread, or grilled cheese.
Notes
If your blender can't handle hot liquids, you can blend the ingredients prior to cooking. Add in about two thirds of the coconut milk and crushed tomatoes, and roughly half of the salt/pepper. If you prefer the soup to be completely smooth, you can blend all of the ingredients.
Almond, soy, or any other unsweetened, unflavored plant milk can be used in place of the canned coconut milk, but the soup may be less creamy depending on the type of milk used.