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This is almost as quick as opening a can of soup, but so much better tasting!

Homemade tomato soup is delicious and super convenient because you don’t have to worry about chopping or dicing. One of the last steps is to puree the soup with a hand blender (or stick blender - same thing). I like my Cuisinart hand blender, which I’ve had for years.

When I first made this soup, I would saute the onions in olive oil, but I now mostly saute my veggies for soups in just water. I use water or vegetable broth to reduce the number of calories and saturated fat for sauteeing.

This recipe calls for a can of coconut milk, but if you want to lower your saturated fat intake even more, you can blend sunflower seeds with water and add this to the soup. Sunflower seeds are more sustainable and economical than cashews if you want to make something creamy.

PREP TIME: 10 MIN

COOKING TIME: 15 MIN

1 tablespoon olive oil

1 medium-sized onion

2 - 3 garlic roughly chopped

2 tablespoons tomato paste

1 - 796 ml can of whole tomatoes

1 400 ml can of full-fat coconut milk **

3 cups vegetable stock

pinch of dried red pepper flakes

1 teaspoon dried coriander

1/2 teaspoon cumin

1 teaspoon sugar

salt & pepper to taste

Directions

• Saute roughly chopped onion for 4 minutes in oil until it starts to wilt slightly

• Add chopped garlic as many cloves as you like. Saute 1 minute

• Add spices and then add 2 tablespoons of tomato paste and stir

• Add a can of tomatoes, vegetable broth, sugar and coconut milk. Bring to a boil, then reduce to a simmer. Simmer for approximately 10 minutes

• Use a stick blender to puree the soup

• Add salt and pepper to taste

** Substitute sunflower seed cream for coconut milk. Soak 2/3 cup sunflower seeds in 1 cup warm water for 10 minutes. Puree in a blender until smooth.