Creamy Tomato & Basil Soup

• 5 fresh tomatoes / 2 cans whole tomatoes
• 1 carrot diced
• 3 large potatoes diced
• 2 cloves of garlic pressed
• 1 small onion chopped
• 1 cup coconut cream
• 2 tbsp vegan butter/olive oil
• 1/4 cup fresh basil
• 3 cups vegetable stock (can use bouillon cube)
• 1/2 tsp brown sugar
• 1/4 tsp black pepper freshly ground
• 1/3 tsp oregano
• salt to taste

1. If you are using whole tomatoes, pill them first: make crosses at the bottom of each tomato and add them to a pot of boiling water for a min. Take out and rinse in cold water, pill the skin. Dice into cubes. 

   In case you are using canned whole tomatoes without skin, cut into smaller pieces, and set aside.

2. Set a large saucepan over medium heat and add butter/olive oil. Add chopped onion and pressed garlic, cook until translucent. Add carrots and cook for another 5 minutes. 

3. If you would like potatoes in your soup as I prepared, you can boil them separately to make sure they are cooked.

4. Add tomatoes, pepper, salt, basil, oregano, vegetable stock (in case you are using bouillon cube, boil it with water in a separate saucepan and add prepared stock to the cooking), salt, sugar and cook together until smooth (approx 20 mins). Stir occasionally.  

5. Blend until smooth. Add coconut cream and cook further for another 5 minutes. 

6. Serve warm with fresh basil leaves on top. Top the soup with roasted seeds for additional flavor, if desired.

Serve Creamy Tomato & Basil Soup in a bowl as an appetizer or as a main dish. Top with roasted seeds and fresh basil leaves. Optionally, serve with a couple of whole-grain bread slices on the side.

We all know how well basil and tomato go together. This Creamy Tomato & Basil Soup is no exception. This soup, with the addition of coconut milk, is deliciously creamy. It is easy to make, fresh yet hearty dish (especially with the addition of potatoes, which is entirely optional).

The great thing about this recipe is that the ingredients used are essential and usually easily found in the pantry.

This is how the soup in the making looks like, I have added already boiled potatoes to the pan for extra heartiness.

I ended up filling up the blender, which was apparently not a very good idea since my still-hot soup splashed out. Make sure you avoid this by blending less at a time.

Once the Creamy Tomato & Basil Soup was ready, I topped it up with fresh basil leaves, sesame, and sunflower seeds. The last is optional as well since the soup tastes excellent without any additions.

Bon appetit!