Friday, April 17, 2015

Spicy Tomato Soup


I really like this week’s recipe, because of the Italian spices – a nice little twist on regular tomato soup!  CameraAwesomePhoto (15)


  • 2 tblsp olive oil
  • 1 onion, chopped (I used red onion, which worked out well)
  • 2 garlic cloves, minced (I used 2 tblsp of the jar garlic)
  • 2 tsp sea salt
  • 2 tsp Italian seasoning (I upped the spices a little and used 1 tblsp dried basil and 1 tblsp dried oregano)
  • 1/4 tsp crushed red pepper
  • 1 (28 oz) can fire-roasted tomatoes (I used diced, but you can use whole)
  • 3 cups vegetable broth (I think I used 4 cups)
  • 1 cup canned coconut milk (I used regular skim milk)
  • 2 tblsp brown sugar


  1. Heat oil in a large pot and saute onion until soft
  2. Add in garlic, salt, Italian seasoning, and red pepper.  Cook briefly, maybe a minute or two.
  3. Add tomatoes and broth, and bring to a boil.
  4. Use a blender or a blender stick (my choice) to puree the soup.
  5. Add milk and brown sugar and reheat.

Enjoy!  This recipe is adapted from one I found in a fun new vegan cookbook called Chloe’s Vegan Italian Kitchen, by Chloe Coscarelli. 

Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics

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