Easy Vegan Tomato Soup

Ingrédients

• 2 tbsp olive oil
• 1 medium onion (finely minced)
• 3 cloves garlic (smashed)
• 2 tbsp tomato paste
• 2 tbsp white Miso paste
• 2 1/2 lb fresh tomatoes (roughly chopped)
• 1 tsp Maple syrup (Note 1)
• 1/2 c vegetable broth (preferably low sodium)
• 1/2 c coconut milk
• 1 tsp vegan butter
• 3/4 c fresh or frozen corn kernels
• 1/4 tsp smoked paprika
• 1/2 c cherry tomatoes (for serving, you may replace with regular tomatoes)
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 tbsp basil

Préparation

1. 1

   Saute the onion: Heat olive oil in a large pot and over medium heat. Add onion and cook stirring occasionally until translucent, about 7 minutes. Add garlic and stir for 30 seconds.

2. 2

   Add tomato paste: Stir in tomato paste, Miso and cook for 1 minute stirring constantly.

3. 3

   Add tomatoes and puree the soup: Remove pot from the heat, stir in tomatoes and broth. Transfer the soup to a blender and puree until smooth. (Depending on the size of your blender, you might need to work in batches)

4. 4

   Add coconut milk: Return pureed soup to a pot and bring to a simmer. Add coconut milk, Maple syrup, salt, pepper and cook for 5 minutes. Adjust the seasoning if needed and remove from the heat.

5. 5

   Toast corn kernels: Heat vegan butter in a small skillet and over medium heat. Add corn and smoked paprika and cook stirring occasionally until corn looks toasted, about 5 minutes.

6. 6

   Serve: Divide tomato soup evenly among 4 bowls, top with toasted corn, halved cherry tomatoes and basil.