Easy Pantry Tomato Soup

It's delicious, comforting, and comes together in about 20 minutes.

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Servings: 2

Course: Main Course, Soup

6 garlic cloves
18.3 oz jar Jovial Crushed tomatoes
3/4 -1 cup water depending if you want it thinner or thicker - I use 1 cup with using the thicker coconut milk part at the top of a can.
1 TBSP dried basil
1/2 TBSP dried oregano
optional 1/2 tsp dried rosemary
pinch of salt to taste
ground pepper to taste
1/3 cup unsweetened canned coconut milk don't shake if possible and just use the hard cream on the top or use 1/2 cup of shaken/thinner coconut milk. If it's not sweet enough for you, add a touch of maple syrup.

In a saucepan, sauté 6 minced garlic cloves with water or coconut oil.
Add the jar of crushed tomatoes and stir in.
Add the water, dried basil, dried oregano, dried rosemary if using, and salt & ground pepper.
Bring to a good simmer for about 20 minutes.
Once simmered, carefully transfer to a blender and add in the coconut milk as well. Blend until desired consistency. I blend for a little bit, but don't over blend. Taste and adjust salt if needed. If you prefer it sweeter, add a touch of maple.
Pour in a bowl and enjoy the delicious, warming, comforting hug.

Easy Healthy Plant-Based Recipes | Dairy-Free | Gluten-Free | Refined Sugar-Free

Did you make this recipe? Tag me @herhealthystyle on Instagram. I'd love to see! Xx