Pantry Spicy Tomato Soup

What to say about this soup recipe? It’s simple. I say that about nearly every recipe I create because, if you haven’t noticed by now, that’s a re-occurring theme of mine. I prefer food to be simple, delicious, and kind to my body. With that in mind, I’m here today to share another great recipe that I call Pantry Spicy Tomato Soup.

I created this recipe with the pandemic in mind. During the early stages of the Covid-19 pandemic we all watched as food went flying off the shelves. Over the next few weeks and months many people began adapting to the new way of life by baking their own bread, growing their own herbs, and cooking meals from their pantry items. You guessed it; one of the meals I made during this time was Pantry Spicy Tomato Soup.

With all of that said, I hope you love and appreciate this recipe as much as I do. And I hope you decide to make this on one of the many cozy fall or winter days ahead.

Reasons I Love this Pantry Spicy Tomato Soup Recipe

• This recipe contains only 9 ingredients
• This soup recipe is vegan and is mainly comprised of ingredients you can find in your pantry
• This tomato soup is ultra creamy and delicious

Products for this recipe (Sold through Amazon)

• Petite Diced Tomatoes
• Full-Fat Coconut Milk

Pantry Spicy Tomato Soup

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• Total Time: 15 minutes
• Yield: 4 Servings 1x
• Diet: Vegan

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Description

This creamy Pantry Spicy Tomato Soup recipe is vegan and contains only 9 ingredients!

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Ingredients

Scale 1x2x3x

• 2 (14.5 oz.) Cans OR 1 (28 oz.) Can of Petite Diced Tomatoes*, **
• 3 cups Vegetable Broth
• 1 cup Full Fat Coconut Milk***
• 1/2 Yellow Onion, Small Diced
• 3 Garlic Cloves, Crushed
• 1 tbsp. Olive Oil
• 1 tbsp. Italian Seasoning
• 2 tsp. Salt
• 1 1/2 tsp. Crushed Red Pepper Flakes

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Instructions

1. Place a large pot over medium heat. Add the oil, onion, and garlic. Sauté until the onion is translucent.
2. Add the spices and stir until aromatic.
3. Turn off the heat and scoop the sautéed mixture into a blender. Add the canned tomatoes and vegetable broth and blend until the mixture is smooth.
4. Add the blended mixture back to the pot over medium heat. Add the coconut milk and stir.
5. Continue heating the soup, stirring often, until it is hot. Season with additional salt if desired and serve.

Notes

*Petite Diced Tomatoes Substitution: You can use the regular diced or crushed tomatoes if you want, but they will likely have more water. I prefer to use the petite diced tomatoes because they seem to contain more tomatoes per can than the larger crushed or diced canned tomatoes.

**My favorite brand of canned tomatoes: My favorite brand of canned tomatoes is Cento Fine Foods.

***Coconut Milk Substitution: If you don’t have coconut milk, you can use cashew cream. Add 1 cup of raw cashews and 1 cup of boiling water to a small bullet blender and soak for 5 minutes. Blend into a smooth cream. Use equal parts cashew cream in place of the coconut milk for this recipe. Store any remaining cashew cream in an airtight container in the fridge for up to a week.

• Prep Time: 5 minutes
• Cook Time: 10 minutes

Want more cozy recipes? Check out my recipe for Simple Spiced Cider!