Vegan Creamy Tomato Soup

Soup that feels good on the inside thanks to nutritional yeast, which adds depth and a hint of cheesiness to the rich flavors of tomatoes and creamy coconut milk. It's great for a quick lunch or a cozy night in.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Stir in crushed tomatoes, vegetable broth, coconut milk, nutritional yeast, dried basil, and dried oregano

Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally

Using an immersion blender or a regular blender, blend the soup until smooth and creamy

Season with salt and pepper to taste

Serve hot, garnished with fresh basil leaves if desired