Eosinophilic Esophagitis Friendly Vegan Tomato Soup
Total time45 min
Prep time10 min
Cook time35 min
4.8(7)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 2 cans (28 oz each) whole peeled tomatoes
- 1 ½ cups vegetable broth
- 1 tsp sugar
- ½ can (6.75 oz) full-fat coconut milk
- salt and pepper, to taste
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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