Creamy Vegan Tomato Soup with Pesto Drizzle

Creamy Vegan Tomato Soup with Pesto Drizzle - this warm and creamy soup has a deliciously rich, nutty and vegan pesto topping

Ingredients

• Olive oil
• White onion
• Garlic
• Oregano
• Vegan friendly pesto
• Maple syrup
• Chopped tomatoes
• Vegetable broth
• Coconut milk
• Salt & pepper
• Fresh parsley to garnish

Equipment

• Blender 

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Instructions

To start with, heat a splash of oil on medium heat and add your diced onions. After three minutes or so, add your garlic to the pan and cook for another minute, being careful to make sure your garlic doesn't burn. 

Next, add your pesto, oregano, maple syrup, chopped tomatoes and vegetable broth and leave to simmer for 10 minutes, but be sure to stir it now and again. 

Once the base of your soup has cooked, transfer it to a blender and blitz until smooth. Then pour it back in the pan, along with your coconut milk (this will give it a nice creamy texture). 

Be sure to heat your soup nicely and season with a pinch of salt and pepper to your liking. 

Serve in a bowl with a dollop (or drizzle!) of pesto and a pinch of fresh parsley and enjoy!

This recipe is:

• 100% vegan
• dairy free
• egg free
• simple and delicious 
• a perfect winter warmer 
• great for a quick and healthy lunch

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If you're after more hearty and warming vegan dinners, take a look at these recipes: 

• Spicy Swede Soup Recipe with Ginger
• Roasted Pumpkin Red Lentil Dhal Recipe
• Vegan Mushroom Stew Recipe
• Vegan Mushroom Puff Pie Recipe