Vegan Creamy Tomato Soup

Ingredients

• Fresh basil leaves - For garnish
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Tomato paste - 2 tablespoons
• Coconut milk - 1 can (13.5 oz)
• Vegetable broth - 4 cups
• Tomatoes - 6 medium, chopped
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Add the chopped tomatoes and cook for another 5 minutes, until they start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
6. Return the soup to the pot and stir in the coconut milk, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve hot, garnished with fresh basil leaves.
8. Enjoy your vegan creamy tomato soup!