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Vegan Creamy Sun Dried Tomato Soup Recipe
Amy

Vegan Creamy Sun Dried Tomato Soup

This Vegan Creamy Sun Dried Tomato Soup is a velvety blend of rich, tangy flavors and comforting warmth. Perfect for a cozy night in, this soup comes together in just 30 minutes, making it an ideal choice for busy evenings.
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Servings: 0
Ingredients Method

Ingredients
  

  • A few tablespoons extra-virgin olive oil
  • 4 shallots, chopped
  • 2 garlic cloves, smashed
  • ½ cup white wine
  • 4 cups veggie broth
  • 1 cup coconut milk (I used full fat), plus more if needed at the end
  • ½ cup sun dried tomatoes (from a jar, packed in oil)
  • Pinch dried oregano
  • Red pepper flakes
  • Handful coarsely chopped fresh basil, plus extra for garnish
  • 2 teaspoons balsamic vinegar (or to taste)
  • 1-2 teaspoons maple syrup or a pinch of sugar (optional, to taste)
  • ¼ cup toasted pine nuts (optional, but adds a nice richness)
  • Sea salt and fresh black pepper

Method
 

  1. Heat the oil in a medium pot over medium heat. Add the shallots and garlic and some salt & pepper and cook until the shallots are translucent, about 4 minutes.
  2. Add the wine, stir, and let the wine cook out for another few minutes.
  3. Add the broth, coconut milk, and sun dried tomatoes and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for 30 minutes or so.
  4. Remove from heat, add a handful of basil and blend the soup until smooth, ideally in a Vitamix or similar.
  5. Taste and add the balsamic, maple syrup or sugar, and pine nuts, if using. Give the blender just a few pulses.
  6. Taste and adjust seasonings. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.
Tried this recipe?Let us know how it was!