For best results, prepare this soup one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely. Prep time: 15 minutes + time to chill (overnight)
Course Soup
Prep Time 15minutes
Cook Time 10minutes
Ingredients
1¼lbs.yellow tomatoesroughly chopped
2large cloves garlicpeeled
1large yellow pepperseeded and roughly chopped
2c.whole kernel cornfresh or frozen
1T.maple syrup
1t.fresh gingerfinely minced
½t.smoked paprika
Sea salt and black pepperto taste
2/3c.coconut milkplus extra for garnish
2T.fresh chivesfinely chopped
Instructions
Working in batches, if necessary, add tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed until smooth, approximately 1-2 minutes.
Transfer blended vegetables to a large high-sided skillet or pot set over medium heat. Stir in the maple syrup, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
Remove from heat and cool completely before stirring in the coconut milk. Transfer to an airtight container to chill, preferably overnight.
Remove soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a splash of coconut milk and fresh chives before serving.
Enjoy!
Notes
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