Warm up with a cup of delicious vegan tomato basil soup! Juicy tomatoes are simmered with spices and creamy coconut milk for a satisfying soup that’s perfect for a cold winter’s day. This recipe makes three 1-cup servings, so enjoy a bowl at lunch or dinner and save the rest for later!

Makes approximately three 1-cup servings
Serving size - 1 serving = 1 cup
Total exchanges per recipe: 3 fat

Total per serving: 1 fat

If you're following the Jenny Craig program, check with your consultant before making any swaps or changes to your plan to ensure you stay on track!

Ingredients: 

• 1 tablespoon olive oil 
• 1 small red onion, diced 
• 28-ounce (800 mg) can of whole peeled tomatoes 
• 1 cup water 
• Kosher salt to taste 
• 1 teaspoon garlic powder 
• 1 teaspoon dried basil 
• 1 teaspoon dried oregano 
• 1 teaspoon smoked paprika 
• ½ teaspoon black pepper 
• 1/3 cup light coconut milk 

Instructions: 

1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
2. Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. 
3. Using the back of a wooden spoon, gently smash the tomatoes.
4. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. 
5. Let soup simmer for 8 to 10 minutes. 
6. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend. 
7. Return soup to pot. Stir in coconut milk and black pepper. 
8. Serve in bowl.

Enjoy!