Looking for the easiest go-to soup for this winter? Look no further than this bowl of creamy Tomato Thyme. Made with minimal ingredients, anyone can whip this up in no time. Serve with a piece of crusty bread, top with some sliced avocado, or a side of vegan grilled cheese and you’ll be in warm creamy tomato infused heaven. Perfect for these cold snowy days everyone seems to be having.
28ouncesof diced, crushed, or pureed tomatoes (or 3-4 cups freshly chopped Roma tomatoes)
1/2cupof coconut milk
3cloves garlic, chopped
1Tablespoonof brown sugar (or agave nectar)
1/2teaspoonof salt (or leave out if not canned tomatoes are salted)
1/2teaspoonof black pepper
1teaspoonof fresh or dried thyme
1teaspoonof olive oil
In a medium pot heat olive oil on medium low heat, add chopped onion and garlic and saute lightly for 2-3 minutes.
Add tomatoes, and all remaining ingredients. Simmer on medium heat, covered, for 10 minutes until heated through and fragrant.
Serve as is (chunky) or blend to desired creaminess (recommended), using either an immersion blender, or by transferring to a blender and pureeing in batches. If using traditional blender, be sure to let it cool first.
Serve with a dollop of coconut milk on top, sprinkled with extra thyme, or with croutons. Yum!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com