Easy, creamy tomato soup that is delightful and vegan all at the same time! Woohoo! This vegan soup recipe gets its delicious creaminess from coconut milk and packs just the right balance of herbs and spices. Did you know that tomatoes are a great source of vitamin C?
Make sure the fresh tomatoes you use are very ripe. This will help minimize the acidity of the soup.
If the soup tastes sour once you make it, meaning that it is too acidic, start by adding 1 teaspoon baking soda to the pot and stir. It will bubble and fizz. Once you have stirred thoroughly and it has stopped bubbling, taste it again and if needed, add another teaspoon of baking soda to the pot and stir. Make sure not to taste the soup until all the bubbling stops; otherwise, the taste will not be true. Repeat until the acidity is neutralized.
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