Spicy Tomato Soup

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

Ingredients

• 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

Instructions

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. 

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