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Creamy, Vegan, Harissa Tomato Soup

Packed with rich, creamy, spicy flavor, this soup is a plant-based surprise. You can serve it alongside a grilled cheese, or just as it is.

Chef Tip:Hand blenders are helpful, just be sure to fully immerse before you hit GO. If you're using a standing blender be super careful when transferring hot liquid from the pot. Don't fill the blender too much, and use a hand towel over the lid to keep those hands nice and safe. Last one? Start on low, then crank up to high.

Ingredients

Steps

STEP 1

In a large soup pot or Dutch oven, over medium heat, heat a glug of olive oil

STEP 2

When the oil shimmers, add the onion and garlic, and season with a pinch of salt. Cook for 5 minutes then stir in the tomatoes and about ¼ pouch of harissa. Cook until it simmers, then add in the coconut milk

STEP 3

Using a hand blender, or carefully transferring the soup to a standing blender, puree until mostly smooth. Return the soup to the pot and cook over low heat for another few minutes until slightly thickened. Salt to taste and serve

This recipe is also great with our Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 290

  • Total fat = 21g

  • Total carbohydrates = 25g

  • Fiber = 7g

  • Protein = 6g

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