Easy 1-Pot Tomato Soup

Ingredients

• 2 tsp olive oil
• 1 cups diced yellow onion (~1 large onion)
• 1-2 cloves garlic, minced
• 1 tsp dried basil
• 1 28 oz can whole peeled San Marzano tomatoes, in juices
• 1 6 oz can tomato paste
• 1 14.5 oz can diced tomatoes
• 1 cup vegetable broth (sub up to half with extra coconut milk for creamier soup)
• 1 14 oz can coconut milk
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 1-2 Tbsp maple syrup

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
2. Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
3. Turn off the heat and use an immersion blender to purée the soup.
4. Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
5. Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
6. Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.