Eosinophilic Esophagitis Friendly Vegan Tomato Basil Soup
Total time45 min
Prep time10 min
Cook time35 min
5.0(28)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup full-fat coconut milk
- ½ cup fresh basil leaves, loosely packed
For serving
- 1 tbsp fresh basil, thinly sliced (optional)
- vegan bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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